Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt; 0.25 scoop Vanilla Whey Protein Powder; 1 large Egg; 0.5 cup Mixed Berries; 2 tablespoons Almond Flour; 1 teaspoon Vanilla Extract

Greek Yogurt Protein Cheesecake with Mixed Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A velvety Greek yogurt cheesecake baked with vanilla protein and almond flour, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

38.5g

Fat

12.6g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.25 scoop Vanilla Whey Protein Powder

1 large Egg

0.5 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a large ramekin or small springform pan.
2
Press the almond flour into the bottom of the prepared dish to create a thin, even base.
3
In a mixing bowl, whisk together the Greek yogurt, protein powder, egg, and vanilla extract until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes or until the edges are firm and the center has a very slight jiggle.
6
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer until they soften and release their juices.
7
Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to set.
8
Spoon the warm or chilled berry compote over the top of the cheesecake before serving.