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; 0.25 scoop Vanilla Whey Protein Isolate; 1 Large Egg; 0.5 cup Mixed Berries; 2 tablespoons Almond Flour; 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 light, oven-baked cheesecake made with Greek yogurt and vanilla protein, topped with a warm berry compote for a luscious, velvety finish.

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NUTRITION

Protein

39.6g

Fat

12.4g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.25 scoop Vanilla Whey Protein Isolate

1 Large Egg

0.5 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (163°C).
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, almond flour, and vanilla extract until the batter is completely smooth and free of lumps.
3
Pour the mixture into a lightly greased 4-inch ramekin or small springform pan, smoothing the top with a spatula.
4
Bake for 25-30 minutes until the edges are firm and set, but the center still has a slight, gentle jiggle.
5
While the cheesecake is baking, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes, stirring occasionally until they break down into a thick sauce.
6
Remove the cheesecake from the oven and allow it to cool to room temperature, then transfer to the refrigerator for at least two hours to set completely.
7
Spoon the warm or chilled berry compote over the top of the cheesecake before serving.