Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.8 cup Nonfat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 3 tbsp Almond Flour; 0.75 cup Mixed Berries; 1 tbsp Monk Fruit Sweetener; 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

A crustless protein cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and topped with a vibrant, jammy mixed berry compote.

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NUTRITION

Protein

40.3g

Fat

12.1g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Nonfat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

0.75 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

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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, vanilla protein powder, egg white, almond flour, monk fruit sweetener, and vanilla extract 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, or until the edges are set and the center has a very slight wobble when shaken.
5
While the cheesecake is baking, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy consistency.
6
Remove the cheesecake from the oven and allow it to cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours.
7
Once chilled, release the cheesecake from the pan and spoon the berry compote over the top before serving.