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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Creamy Greek yogurt and vanilla protein cheesecake baked over a light almond crust, finished with a vibrant and jammy mixed berry compote.

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NUTRITION

341kcal
Protein
42.6g
Fat
8.1g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

0.75 cup Mixed Berries

2 tablespoons Almond Flour

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.

  • 2

    Mix the almond flour with a teaspoon of water or a natural sweetener of choice to form a crumbly paste, then press it firmly into the bottom of the dish.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the batter is completely smooth and free of lumps.

  • 4

    Pour the cheesecake mixture over the almond base and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, place the berries in a small saucepan over medium heat and simmer until they break down into a thick, jammy sauce.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to fully set.

  • 8

    Top the chilled cheesecake with the warm or cooled berry compote before serving.

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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Creamy Greek yogurt and vanilla protein cheesecake baked over a light almond crust, finished with a vibrant and jammy mixed berry compote.

NUTRITION

341kcal
Protein
42.6g
Fat
8.1g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

0.75 cup Mixed Berries

2 tablespoons Almond Flour

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.

  • 2

    Mix the almond flour with a teaspoon of water or a natural sweetener of choice to form a crumbly paste, then press it firmly into the bottom of the dish.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the batter is completely smooth and free of lumps.

  • 4

    Pour the cheesecake mixture over the almond base and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, place the berries in a small saucepan over medium heat and simmer until they break down into a thick, jammy sauce.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to fully set.

  • 8

    Top the chilled cheesecake with the warm or cooled berry compote before serving.