Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 220g Non-fat Greek Yogurt; 1 large Egg White; 15g Vanilla Whey Protein Powder; 14g Almond Flour; 100g Mixed Berries; 1 tsp Vanilla Extract; 1 tbsp Monk Fruit 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 velvety baked cheesecake made with Greek yogurt and vanilla protein, topped with a warm mixed berry compote and a hint of toasted almond.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.2g

Fat

8.9g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

220g Non-fat Greek Yogurt

1 large Egg White

15g Vanilla Whey Protein Powder

14g Almond Flour

100g Mixed Berries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch ramekin or springform pan.
2
In a small bowl, mix the almond flour with a teaspoon of water or a drop of sweetener and press it firmly into the bottom of the pan to form a thin base.
3
In a medium mixing bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth and no lumps remain.
4
Pour the yogurt mixture over the almond base and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are set but the center still has a slight, gentle jiggle.
6
Remove from the oven and let it cool at room temperature, then refrigerate for at least 2 hours to set completely.
7
While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat until they break down into a thick, jammy sauce.
8
Spoon the warm berry compote over the chilled cheesecake just before serving.