Name: Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 15 grams Vanilla Whey Protein; 1 large Egg; 2 tablespoons Almond Flour; 1/2 cup Fresh Raspberries; 1 tablespoon Chopped Walnuts; 1/2 teaspoon Vanilla Extract; 1 teaspoon Monk Fruit Sweetener

Greek Yogurt Protein Cheesecake with Fresh 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 Fresh Berries

Oven-baked protein cheesecake made with creamy Greek yogurt and vanilla, topped with fresh raspberries and toasted walnuts.

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NUTRITION

Protein

41.9g

Fat

18.5g

Carbs

18.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

15 grams Vanilla Whey Protein

1 large Egg

2 tablespoons Almond Flour

1/2 cup Fresh Raspberries

1 tablespoon Chopped Walnuts

1/2 teaspoon Vanilla Extract

1 teaspoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.
2
Whisk together the Greek yogurt, vanilla protein powder, whole egg, vanilla extract, and monk fruit sweetener in a bowl until the batter is completely smooth.
3
Press the almond flour into the bottom of the ramekin to form a thin, even base layer.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm and set but the center still has a slight jiggle.
6
Remove from the oven and allow it to cool to room temperature on a wire rack.
7
Place the ramekin in the refrigerator for at least two hours to allow the cheesecake texture to fully set.
8
Top with fresh raspberries and chopped walnuts just before serving.