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

Creamy Greek yogurt and vanilla protein whisked with egg whites, baked over a light almond crust and topped with a vibrant, jammy berry compote.

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NUTRITION

523kcal
Protein
61.4g
Fat
16.4g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Nonfat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.25 cup Egg Whites

4 tablespoons Almond Flour

1 cup Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a 6-inch springform pan or large ramekin.

  • 2

    In a small bowl, combine the almond flour with a teaspoon of water and a pinch of monk fruit sweetener, pressing it firmly into the bottom of the pan to create a thin crust.

  • 3

    In a medium mixing bowl, whisk together the nonfat Greek yogurt, vanilla protein powder, egg whites, and a splash of vanilla extract until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 30-35 minutes until the edges are firm but the center still has a slight jiggle.

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to set.

  • 7

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

  • 8

    Spoon the cooled berry compote over the cheesecake 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

Creamy Greek yogurt and vanilla protein whisked with egg whites, baked over a light almond crust and topped with a vibrant, jammy berry compote.

NUTRITION

523kcal
Protein
61.4g
Fat
16.4g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Nonfat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.25 cup Egg Whites

4 tablespoons Almond Flour

1 cup Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a 6-inch springform pan or large ramekin.

  • 2

    In a small bowl, combine the almond flour with a teaspoon of water and a pinch of monk fruit sweetener, pressing it firmly into the bottom of the pan to create a thin crust.

  • 3

    In a medium mixing bowl, whisk together the nonfat Greek yogurt, vanilla protein powder, egg whites, and a splash of vanilla extract until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 30-35 minutes until the edges are firm but the center still has a slight jiggle.

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to set.

  • 7

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

  • 8

    Spoon the cooled berry compote over the cheesecake before serving.