Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Non-fat Greek Yogurt; 0.75 scoop Vanilla Whey Protein Powder; 1 large Egg White; 3 tbsp Almond Flour; 1 tsp Coconut Oil; 0.5 cup Mixed Berries; 1 tbsp Maple Syrup

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 whey protein cheesecake on an almond flour crust, topped with a vibrant and jammy berry compote.

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NUTRITION

Protein

55.6g

Fat

15.9g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

1 tsp Coconut Oil

0.5 cup Mixed Berries

1 tbsp Maple Syrup

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PREPARATION

1
Preheat oven to 325°F.
2
Combine almond flour and melted coconut oil in a small bowl, then press firmly into the bottom of a 4-inch springform pan or ramekin.
3
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and half of the maple syrup until the batter is completely smooth.
4
Pour the yogurt mixture over the almond base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
6
While the cheesecake bakes, simmer the mixed berries with the remaining maple syrup in a small saucepan over medium heat until thickened.
7
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least two hours before serving with the chilled jammy berry topping.