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 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 0.5 cup Egg Whites; 2 tablespoons Almond Flour; 1 cup Mixed Berries; 1 tablespoon Maple Syrup; 1 teaspoon Coconut Oil; 1 teaspoon 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

A creamy Greek yogurt cheesecake baked with vanilla protein and almond flour, topped with a vibrant medley of warm, bursting mixed berries.

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NUTRITION

Protein

53.5g

Fat

12.3g

Carbs

44g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

0.5 cup Egg Whites

2 tablespoons Almond Flour

1 cup Mixed Berries

1 tablespoon Maple Syrup

1 teaspoon Coconut Oil

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe dish or ramekin with the coconut oil.
2
In a small bowl, press the almond flour into the bottom of the dish to create a light, thin base.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and maple syrup until the batter is completely smooth and lump-free.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, custard-like jiggle.
6
Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to set completely.
7
While the cheesecake chills, warm the mixed berries in a small saucepan over medium heat until they begin to release their juices and soften.
8
Top the chilled cheesecake with the warm berries and serve immediately.