Name: Creamy 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 Nonfat Greek Yogurt; 2 large Egg Whites; 0.33 scoop Vanilla Whey Protein Powder; 4 tablespoons Almond Flour; 0.75 cup Mixed Berries; 0.5 teaspoon Vanilla Extract

Creamy 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

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A baked Greek yogurt cheesecake with an almond flour crust, topped with a warm mixed berry compote and finished with a hint of toasted almond.

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NUTRITION

Protein

39.3g

Fat

15.5g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt

2 large Egg Whites

0.33 scoop Vanilla Whey Protein Powder

4 tablespoons Almond Flour

0.75 cup Mixed Berries

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Combine the almond flour with a teaspoon of water in a small bowl to form a moist crumble, then press it firmly into the bottom of the pan to create the crust.
3
Whisk together the Greek yogurt, egg whites, vanilla protein powder, and vanilla extract in a separate bowl until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes or until the edges are firm and the center has a slight jiggle.
6
Allow the cheesecake to cool to room temperature then refrigerate for at least 2 hours to set properly.
7
Gently heat the mixed berries in a small saucepan over medium heat until they soften into a warm compote and spoon over the chilled cheesecake before serving.