Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.9 cup Non-fat Greek Yogurt; 1 scoop Vanilla Whey Protein Isolate; 2 large Egg Whites; 3 tbsp Almond Flour; 1 tbsp Oat Flour; 1 tsp Coconut Oil; 0.5 cup Mixed Berries; 0.5 tsp Vanilla Extract

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 toasted almond crust, topped with a vibrant and juicy mixed berry compote.

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NUTRITION

Protein

58.9g

Fat

18.2g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate

2 large Egg Whites

3 tbsp Almond Flour

1 tbsp Oat Flour

1 tsp Coconut Oil

0.5 cup Mixed Berries

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small ramekin or springform pan.
2
In a small bowl, combine the almond flour, oat flour, and melted coconut oil until a crumbly dough forms.
3
Press the flour mixture firmly into the bottom of the prepared pan to create a thin crust.
4
In a separate mixing bowl, whisk the Greek yogurt, vanilla protein powder, egg whites, and vanilla extract until the batter is completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
7
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer until they break down into a thick, syrupy sauce.
8
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 2 hours.
9
Top the chilled cheesecake with the warm or cooled berry compote before serving.