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; 0.5 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 1 cup Mixed Berries; 1 tablespoon Almond Flour; 1 tablespoon Monk Fruit Sweetener; 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

Baked Greek yogurt and vanilla protein powder cheesecake topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

42.3g

Fat

5.3g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

1 cup Mixed Berries

1 tablespoon Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.
2
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, almond flour, monk fruit, and vanilla extract until the batter is completely smooth.
3
Pour the cheesecake mixture into the prepared pan and smooth the top with a spatula.
4
Bake for 25 to 30 minutes until the edges are set and firm, but the center still has a slight jiggle.
5
Remove from the oven and allow it to cool to room temperature, then transfer to the refrigerator for at least 2 hours to fully set.
6
While the cheesecake is chilling, place the mixed berries in a small saucepan over medium heat for 5-7 minutes, stirring occasionally until they break down into a jammy consistency.
7
Once the cheesecake is cold and set, top it with the berry compote before serving.