Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 2 large Egg Whites; 18g Vanilla Whey Protein Powder; 2 tbsp Almond Flour; 2 tsp Coconut Oil; 0.75 cup Mixed Berries; 1 tbsp Monk Fruit Sweetener; 0.5 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

A Greek yogurt and vanilla protein base baked over a nutty almond crust, topped with a burst of juicy mixed berries.

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NUTRITION

Protein

44g

Fat

17.5g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

2 large Egg Whites

18g Vanilla Whey Protein Powder

2 tbsp Almond Flour

2 tsp Coconut Oil

0.75 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F (165°C) and grease a small springform pan or ramekin.
2
Mix almond flour and melted coconut oil in a small bowl until crumbly, then press firmly into the bottom of the pan.
3
In a medium bowl, whisk together the Greek yogurt, egg whites, protein powder, monk fruit, and vanilla extract until completely smooth.
4
Pour the yogurt mixture over the crust and smooth the top with a spatula.
5
Scatter the mixed berries evenly over the top of the cheesecake batter.
6
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
7
Allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to firm up before serving.