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; 0.5 scoop Vanilla Whey Protein Powder; 0.5 cup Liquid Egg Whites; 4 tbsp Almond Flour; 0.7 cup Mixed Berries; 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

Creamy Greek yogurt and vanilla protein baked into a light cheesecake, finished with a topping of warm, jammy mixed berries.

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NUTRITION

Protein

56.6g

Fat

17g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

0.5 cup Liquid Egg Whites

4 tbsp Almond Flour

0.7 cup Mixed Berries

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 6-inch springform pan or a large oven-safe ramekin.
2
Press the almond flour firmly into the bottom of the prepared pan to create a thin, even crust layer.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, and vanilla extract until the batter is completely smooth and no lumps remain.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25-30 minutes, or until the edges are set and the center has a slight, firm jiggle.
6
Remove from the oven and allow the cheesecake to cool to room temperature, then transfer to the refrigerator for at least 2 hours to fully set.
7
While the cheesecake is chilling, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they become soft and jammy.
8
Spoon the warm berry compote over the chilled cheesecake just before serving.