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

Oven-baked Greek yogurt and vanilla protein cheesecake topped with a vibrant mixed berry compote and a hint of zesty lemon.

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NUTRITION

415kcal
Protein
37.6g
Fat
17.7g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

160g Nonfat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

0.75 cup Mixed Berries

1 teaspoon Coconut Oil

1 teaspoon Honey

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small ramekin or springform pan.

  • 2

    Stir the almond flour and melted coconut oil together in a small bowl until a crumbly dough forms.

  • 3

    Press the almond mixture firmly into the bottom of the prepared pan to create a thin crust.

  • 4

    Whisk the Greek yogurt, vanilla protein powder, egg white, and honey in a separate bowl until the batter is completely smooth.

  • 5

    Pour the yogurt mixture over the crust and bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.

  • 6

    Allow the cheesecake to cool completely at room temperature before refrigerating for at least two hours to set.

  • 7

    Simmer the mixed berries in a small saucepan over medium heat until they break down into a thick sauce, then spoon over the chilled cheesecake 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

Oven-baked Greek yogurt and vanilla protein cheesecake topped with a vibrant mixed berry compote and a hint of zesty lemon.

NUTRITION

415kcal
Protein
37.6g
Fat
17.7g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

160g Nonfat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

0.75 cup Mixed Berries

1 teaspoon Coconut Oil

1 teaspoon Honey

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small ramekin or springform pan.

  • 2

    Stir the almond flour and melted coconut oil together in a small bowl until a crumbly dough forms.

  • 3

    Press the almond mixture firmly into the bottom of the prepared pan to create a thin crust.

  • 4

    Whisk the Greek yogurt, vanilla protein powder, egg white, and honey in a separate bowl until the batter is completely smooth.

  • 5

    Pour the yogurt mixture over the crust and bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.

  • 6

    Allow the cheesecake to cool completely at room temperature before refrigerating for at least two hours to set.

  • 7

    Simmer the mixed berries in a small saucepan over medium heat until they break down into a thick sauce, then spoon over the chilled cheesecake before serving.