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; 1 large Egg White; 0.5 scoop Vanilla Whey Protein Powder; 2 tablespoons Almond Flour; 0.5 cup Mixed Berries; 1 teaspoon Vanilla Extract; 1 tablespoon Monk Fruit Sweetener

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

Oven-baked Greek yogurt and vanilla protein cheesecake over a light almond crust, topped with a vibrant burst of juicy mixed berries.

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NUTRITION

Protein

42.1g

Fat

7.9g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 large Egg White

0.5 scoop Vanilla Whey Protein Powder

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Combine the almond flour with a teaspoon of water in a small bowl to form a crumbly dough, then press it firmly into the bottom of the pan to create the crust.
3
In a medium mixing bowl, whisk together the non-fat Greek yogurt, egg white, vanilla protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
4
Pour the cheesecake mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to fully set.
7
Top with the mixed berries just before serving for a fresh and tart finish.