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 Greek Yogurt; 0.75 scoop Vanilla Whey Protein Powder; 0.25 cup Liquid Egg Whites; 0.5 cup Mixed Berries; 1 tablespoon Almond Butter; 0.5 teaspoon Vanilla Extract; 1 teaspoon Monkfruit Sweetener

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 protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and topped with a vibrant, juicy berry compote.

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NUTRITION

Protein

51.8g

Fat

11.1g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

0.5 cup Mixed Berries

1 tablespoon Almond Butter

0.5 teaspoon Vanilla Extract

1 teaspoon Monkfruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and monkfruit sweetener until the batter is completely smooth and lump-free.
3
Gently swirl the almond butter into the yogurt mixture to create a marbled effect.
4
Pour the batter into the prepared pan and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight, firm jiggle.
6
Remove from the oven and let the cheesecake cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
7
While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a thick sauce.
8
Top the chilled cheesecake with the warm or cooled berry compote before serving.