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 Non-fat Plain Greek Yogurt; 12 grams Vanilla Whey Protein Powder; 1 large Egg White; 2 tablespoons Almond Flour; 0.75 cup Mixed Berries; 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 vibrant medley of juicy mixed berries.

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NUTRITION

Protein

40.9g

Fat

8.9g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

0.75 cup Mixed Berries

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or springform pan.
2
Mix the almond flour with a tiny splash of water or calorie-free sweetener until it reaches a crumbly consistency, then press it firmly into the bottom of the dish to form a crust.
3
In a mixing bowl, combine the Greek yogurt, vanilla protein powder, egg white, and vanilla extract.
4
Whisk the mixture vigorously until the batter is smooth and free of any protein powder clumps.
5
Pour the yogurt batter over the almond flour crust and smooth out the top with the back of a spoon.
6
Bake for 25 to 30 minutes until the edges are set but the center still has a slight, custard-like jiggle.
7
Remove from the oven and let it cool completely at room temperature before placing it in the refrigerator for at least 3 hours to firm up.
8
Top the chilled cheesecake with the mixed berries and enjoy.