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 crustless cheesecake made with Greek yogurt and vanilla protein, baked until set and topped with a vibrant, jammy berry compote.

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NUTRITION

430kcal
Protein
48.2g
Fat
12.4g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1/4 cup Liquid Egg Whites

1 cup Mixed Berries

3 tablespoons Almond Flour

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 6-inch springform pan or a large oven-safe ramekin.

  • 2

    In a medium mixing bowl, combine the Greek yogurt, vanilla protein powder, liquid egg whites, almond flour, and vanilla extract.

  • 3

    Whisk the mixture vigorously until the batter is completely smooth and all protein powder clumps have disappeared.

  • 4

    Pour the batter into the prepared pan and tap it gently on the counter to release any trapped air bubbles.

  • 5

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

  • 6

    While the cheesecake is baking, place the mixed berries in a small saucepan over medium-low heat.

  • 7

    Simmer the berries for 8 to 10 minutes, stirring occasionally, until they release their juices and thicken into a jam-like consistency.

  • 8

    Remove the cheesecake from the oven and let it cool completely at room temperature before transferring it to the refrigerator for at least 2 hours.

  • 9

    Once chilled, release the cheesecake from the pan and spoon the berry compote over the top 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

A crustless cheesecake made with Greek yogurt and vanilla protein, baked until set and topped with a vibrant, jammy berry compote.

NUTRITION

430kcal
Protein
48.2g
Fat
12.4g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1/4 cup Liquid Egg Whites

1 cup Mixed Berries

3 tablespoons Almond Flour

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 6-inch springform pan or a large oven-safe ramekin.

  • 2

    In a medium mixing bowl, combine the Greek yogurt, vanilla protein powder, liquid egg whites, almond flour, and vanilla extract.

  • 3

    Whisk the mixture vigorously until the batter is completely smooth and all protein powder clumps have disappeared.

  • 4

    Pour the batter into the prepared pan and tap it gently on the counter to release any trapped air bubbles.

  • 5

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

  • 6

    While the cheesecake is baking, place the mixed berries in a small saucepan over medium-low heat.

  • 7

    Simmer the berries for 8 to 10 minutes, stirring occasionally, until they release their juices and thicken into a jam-like consistency.

  • 8

    Remove the cheesecake from the oven and let it cool completely at room temperature before transferring it to the refrigerator for at least 2 hours.

  • 9

    Once chilled, release the cheesecake from the pan and spoon the berry compote over the top before serving.