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 Non-fat Greek Yogurt; 0.5 scoop Vanilla Protein Powder; 1 large Egg White; 1 cup Mixed Berries; 1.5 tablespoons Almond Flour; 1 teaspoon Lemon Zest

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

Oven-baked cheesecake made with creamy Greek yogurt and vanilla protein, topped with a vibrant medley of mixed berries and a hint of zesty lemon.

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NUTRITION

Protein

42.9g

Fat

6.6g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Protein Powder

1 large Egg White

1 cup Mixed Berries

1.5 tablespoons Almond Flour

1 teaspoon Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a medium mixing bowl, whisk together the non-fat Greek yogurt, vanilla protein powder, egg white, almond flour, and lemon zest until the batter is completely smooth.
3
Pour the mixture into the prepared pan and tap it gently on the counter to release any air bubbles.
4
Bake for 25 to 30 minutes or until the edges are set and the center has a slight, firm jiggle.
5
Remove from the oven and allow the cheesecake to cool to room temperature before placing it in the refrigerator for at least 2 hours to set fully.
6
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and stir until they soften and create a light syrup.
7
Top the chilled cheesecake with the warm berry sauce just before serving.