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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Whipped Greek yogurt and vanilla protein baked into a light almond crust, topped with a warm and jammy mixed berry compote.

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NUTRITION

345kcal
Protein
41.2g
Fat
8.5g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

12g Vanilla Whey Protein Powder

1 large Egg White

1 cup Mixed Berries

2 tbsp Almond Flour

1 tsp Monkfruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water and a pinch of sweetener to form a crumbly paste, then press it firmly into the bottom of the dish.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and the remaining monkfruit sweetener until the batter is completely smooth and aerated.

  • 4

    Pour the yogurt mixture over the almond crust 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

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy consistency.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least one hour.

  • 8

    Top the chilled cheesecake with the warm berry compote just before serving.

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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Whipped Greek yogurt and vanilla protein baked into a light almond crust, topped with a warm and jammy mixed berry compote.

NUTRITION

345kcal
Protein
41.2g
Fat
8.5g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

12g Vanilla Whey Protein Powder

1 large Egg White

1 cup Mixed Berries

2 tbsp Almond Flour

1 tsp Monkfruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water and a pinch of sweetener to form a crumbly paste, then press it firmly into the bottom of the dish.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and the remaining monkfruit sweetener until the batter is completely smooth and aerated.

  • 4

    Pour the yogurt mixture over the almond crust 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

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy consistency.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least one hour.

  • 8

    Top the chilled cheesecake with the warm berry compote just before serving.