Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Non-fat Plain Greek Yogurt; 2 large Egg Whites; 20g Vanilla Whey Protein Powder; 100g Frozen Mixed Berries; 2 tbsp Almond Flour; 1 tsp 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

Baked with creamy Greek yogurt and vanilla protein, this crustless cheesecake is topped with a warm berry compote for a burst of juicy sweetness.

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NUTRITION

Protein

42.2g

Fat

9.2g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Plain Greek Yogurt

2 large Egg Whites

20g Vanilla Whey Protein Powder

100g Frozen Mixed Berries

2 tbsp Almond Flour

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a 6-inch oven-safe ramekin or small springform pan.
2
In a medium mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, almond flour, and vanilla extract until the batter is completely smooth and free of lumps.
3
Pour the cheesecake batter into the prepared dish and smooth the top with a spatula.
4
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
5
While the cheesecake bakes, place the frozen mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a warm, thick compote.
6
Remove the cheesecake from the oven and allow it to cool at room temperature for 15 minutes before transferring to the refrigerator to chill for at least 1 hour.
7
Top the chilled cheesecake with the warm berry compote just before serving.