Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.3 cups Non-fat Plain Greek Yogurt; 1 large Egg White; 1 cup Mixed Berries; 1 tablespoon Almond Flour; 1 teaspoon Vanilla Extract; 2 tablespoons 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

A crustless cheesecake baked with creamy Greek yogurt and vanilla, topped with a warm mixed berry compote and a bright, zesty lemon finish.

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NUTRITION

Protein

39.6g

Fat

5.4g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

1.3 cups Non-fat Plain Greek Yogurt

1 large Egg White

1 cup Mixed Berries

1 tablespoon Almond Flour

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, egg white, monk fruit sweetener, vanilla extract, and almond flour until the batter is completely smooth.
3
Pour the mixture into the prepared pan and smooth the top with a spatula.
4
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
5
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to firm up.
6
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat with a splash of water and simmer for 5-7 minutes until they break down into a thick compote.
7
Top the chilled cheesecake with the warm berry compote and a pinch of fresh lemon zest before serving.