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 Powder; 1 large Egg; 1 cup Mixed Berries; 1 tsp Vanilla Extract; 1 tsp Lemon Juice; 2 tbsp 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 topped with a warm mixed berry compote, finished with a bright and zesty lemon twist.

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NUTRITION

Protein

42.5g

Fat

6.2g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg

1 cup Mixed Berries

1 tsp Vanilla Extract

1 tsp Lemon Juice

2 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°C) and line a small 4-inch springform pan or oven-safe ramekin with parchment paper.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, vanilla extract, and monk fruit sweetener until the batter is completely smooth and lump-free.
3
Pour the cheesecake batter into the prepared pan and smooth the top with a spatula.
4
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still has a slight jiggle.
5
While the cheesecake is baking, place the mixed berries and lemon juice in a small saucepan over medium-low heat.
6
Simmer the berries for 5 to 8 minutes, mashing them slightly with a fork until they form a thick, syrupy compote.
7
Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes before transferring it to the refrigerator to set for at least 2 hours.
8
Once chilled, remove from the pan and top with the berry compote before serving.