Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 210g Nonfat Greek Yogurt; 15g Vanilla Whey Protein Powder; 1 large Egg White; 75g Mixed Berries; 12g Almond Flour; 4g Coconut Oil; 1 tsp Vanilla Extract; 1 tbsp Monk Fruit Sweetener

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 with a light almond crust, finished with a mixed berry compote that is perfectly jammy.

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NUTRITION

Protein

40.8g

Fat

11g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

210g Nonfat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

75g Mixed Berries

12g Almond Flour

4g Coconut Oil

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.
2
Stir together the almond flour and melted coconut oil in a small bowl until a crumbly dough forms.
3
Press the almond mixture firmly into the bottom of the prepared ramekin to create an even crust layer.
4
In a separate bowl, whisk the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and monk fruit until completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to set fully.
8
Simmer the mixed berries in a small saucepan over medium heat until they break down into a thick, jammy sauce.
9
Top the chilled cheesecake with the warm berry compote before serving.