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 Low-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 3 tablespoons Liquid Egg Whites; 1 cup Frozen Mixed Berries; 1 tablespoon Almond Flour

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 cheesecake topped with a vibrant and jammy mixed berry compote.

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NUTRITION

Protein

40g

Fat

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

3 tablespoons Liquid Egg Whites

1 cup Frozen Mixed Berries

1 tablespoon Almond Flour

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin with coconut oil spray.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and liquid egg whites until the batter is completely smooth and no protein clumps remain.
3
Dust the bottom of the greased pan with the almond flour to create a very thin base layer.
4
Pour the yogurt mixture over the almond flour 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 frozen berries in a small saucepan over medium-low heat and simmer for 8 to 10 minutes until they break down into a thick sauce.
7
Remove the cheesecake from the oven and let it cool at room temperature before transferring it to the refrigerator for at least 2 hours to firm up.
8
Top the chilled cheesecake with the berry compote just before serving.