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

A velvety Greek yogurt cheesecake baked with vanilla protein and almond flour, topped with a warm and jammy mixed berry compote.

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NUTRITION

414kcal
Protein
54g
Fat
8.7g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

20 grams Vanilla Whey Protein Powder

100 grams Egg Whites

2 tablespoons Almond Flour

0.75 cup Mixed Berries

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and line a 4-inch springform pan or small oven-safe ramekin with parchment paper.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, almond flour, monk fruit sweetener, and vanilla extract until the batter is completely smooth and free of lumps.

  • 3

    Pour the cheesecake batter into the prepared pan and smooth the top with a spatula.

  • 4

    Bake for 25 to 30 minutes, or until the edges are firm and slightly golden, but the center still has a very slight jiggle when shaken.

  • 5

    Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator to set for at least 2 hours.

  • 6

    While the cheesecake is chilling, place the mixed berries in a small saucepan over medium-low heat and simmer for 5-8 minutes until they release their juices and thicken into a jammy consistency.

  • 7

    Once the cheesecake is fully set and chilled, top with the berry compote and serve.

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

A velvety Greek yogurt cheesecake baked with vanilla protein and almond flour, topped with a warm and jammy mixed berry compote.

NUTRITION

414kcal
Protein
54g
Fat
8.7g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

20 grams Vanilla Whey Protein Powder

100 grams Egg Whites

2 tablespoons Almond Flour

0.75 cup Mixed Berries

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and line a 4-inch springform pan or small oven-safe ramekin with parchment paper.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, almond flour, monk fruit sweetener, and vanilla extract until the batter is completely smooth and free of lumps.

  • 3

    Pour the cheesecake batter into the prepared pan and smooth the top with a spatula.

  • 4

    Bake for 25 to 30 minutes, or until the edges are firm and slightly golden, but the center still has a very slight jiggle when shaken.

  • 5

    Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator to set for at least 2 hours.

  • 6

    While the cheesecake is chilling, place the mixed berries in a small saucepan over medium-low heat and simmer for 5-8 minutes until they release their juices and thicken into a jammy consistency.

  • 7

    Once the cheesecake is fully set and chilled, top with the berry compote and serve.