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

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NUTRITION

310kcal
Protein
39.5g
Fat
5.4g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

1 large Egg

10 grams Vanilla Whey Protein Isolate

0.75 cup Mixed Berries

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin or a 4-inch mini springform pan.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, egg, vanilla protein powder, monk fruit sweetener, vanilla extract, and lemon juice until the batter is completely smooth and no protein powder clumps remain.

  • 3

    Pour the yogurt mixture into the prepared ramekin or pan, smoothing the top with a spatula.

  • 4

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

  • 5

    Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.

  • 6

    Once cooled, place the cheesecake in the refrigerator for at least 2 hours to set completely.

  • 7

    While the cheesecake is chilling, place the mixed berries in a small saucepan over medium heat and cook for 3 to 5 minutes until they soften and create a light syrup.

  • 8

    Top the chilled cheesecake with the warm berry compote just 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 baked with creamy Greek yogurt and vanilla protein, topped with a vibrant medley of warm, bursting mixed berries.

NUTRITION

310kcal
Protein
39.5g
Fat
5.4g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

1 large Egg

10 grams Vanilla Whey Protein Isolate

0.75 cup Mixed Berries

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin or a 4-inch mini springform pan.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, egg, vanilla protein powder, monk fruit sweetener, vanilla extract, and lemon juice until the batter is completely smooth and no protein powder clumps remain.

  • 3

    Pour the yogurt mixture into the prepared ramekin or pan, smoothing the top with a spatula.

  • 4

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

  • 5

    Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.

  • 6

    Once cooled, place the cheesecake in the refrigerator for at least 2 hours to set completely.

  • 7

    While the cheesecake is chilling, place the mixed berries in a small saucepan over medium heat and cook for 3 to 5 minutes until they soften and create a light syrup.

  • 8

    Top the chilled cheesecake with the warm berry compote just before serving.