Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 175g Non-fat Greek Yogurt; 1 large Egg White; 18g Vanilla Whey Protein Isolate; 2 tbsp Almond Flour; 0.75 cup Mixed Berries; 1 tsp Honey; 0.5 tsp Vanilla Extract

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

Baked Greek yogurt and vanilla protein cheesecake with a light almond base, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

41.8g

Fat

8.8g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

175g Non-fat Greek Yogurt

1 large Egg White

18g Vanilla Whey Protein Isolate

2 tbsp Almond Flour

0.75 cup Mixed Berries

1 tsp Honey

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin with a touch of coconut oil.
2
Press the almond flour firmly into the bottom of the ramekin to create an even, thin base layer.
3
In a small mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the mixture is completely smooth and free of lumps.
4
Pour the cheesecake batter over the almond base and smooth the surface with the back of a spoon.
5
Bake for twenty-five to thirty minutes until the edges are set and the center has a slight, firm jiggle.
6
While the cheesecake is baking, place the mixed berries and honey in a small saucepan over medium heat, simmering until the fruit breaks down into a thick sauce.
7
Remove the cheesecake from the oven and allow it to cool at room temperature before refrigerating for at least one hour.
8
Top the chilled cheesecake with the warm berry compote just before serving.