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

A protein-packed cheesecake baked with a light almond base and topped with a warm mixed berry compote, finished with a bright hint of zesty lemon.

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NUTRITION

334kcal
Protein
39.7g
Fat
8.1g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10g Vanilla Whey Protein Isolate

1 large Egg White

2 tbsp Almond Flour

0.75 cup Mixed Berries

1 tbsp Monkfruit Sweetener

0.5 tsp Vanilla Extract

1 tbsp Lemon Juice

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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

    Press the almond flour firmly into the bottom of the prepared pan to create a thin, even base.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monkfruit sweetener, vanilla extract, and lemon juice until the batter is completely smooth and lump-free.

  • 4

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

  • 5

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

  • 6

    Remove from the oven and allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set completely.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat with a splash of water and simmer for 5 minutes until they break down into a thick compote.

  • 8

    Once the cheesecake is fully chilled, top with the warm berry compote and serve.

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

A protein-packed cheesecake baked with a light almond base and topped with a warm mixed berry compote, finished with a bright hint of zesty lemon.

NUTRITION

334kcal
Protein
39.7g
Fat
8.1g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10g Vanilla Whey Protein Isolate

1 large Egg White

2 tbsp Almond Flour

0.75 cup Mixed Berries

1 tbsp Monkfruit Sweetener

0.5 tsp Vanilla Extract

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.

  • 2

    Press the almond flour firmly into the bottom of the prepared pan to create a thin, even base.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monkfruit sweetener, vanilla extract, and lemon juice until the batter is completely smooth and lump-free.

  • 4

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

  • 5

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

  • 6

    Remove from the oven and allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set completely.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat with a splash of water and simmer for 5 minutes until they break down into a thick compote.

  • 8

    Once the cheesecake is fully chilled, top with the warm berry compote and serve.