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; 1.5 tablespoons Vanilla Whey Protein Powder; 1 large Egg White; 1.2 cups Frozen Mixed Berries; 1 tablespoon Almond Flour

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

Crustless cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

41g

Fat

5.5g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Powder

1 large Egg White

1.2 cups Frozen Mixed Berries

1 tablespoon Almond Flour

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and almond flour until the batter is completely smooth and free of lumps.
3
Pour the yogurt mixture into the prepared pan, smoothing the top with a spatula.
4
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, controlled jiggle.
5
While the cheesecake bakes, place the frozen berries in a small saucepan over medium heat, simmering for 8-10 minutes until they break down into a thick sauce.
6
Remove the cheesecake from the oven and allow it to cool at room temperature before refrigerating for at least 2 hours to set.
7
Top the chilled cheesecake with the berry compote just before serving.