Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 0.3 scoop Vanilla Whey Protein Powder; 1 large Egg White; 3 tablespoons Almond Flour; 0.5 teaspoon Coconut Oil; 1 cup Mixed Berries

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 protein-packed cheesecake baked with Greek yogurt and vanilla, nestled on a toasted almond crust and finished with juicy mixed berries.

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NUTRITION

Protein

35.6g

Fat

15.1g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.3 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

0.5 teaspoon Coconut Oil

1 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until a crumbly dough forms.
3
Press the almond mixture firmly into the bottom of the ramekin to create an even crust layer.
4
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the batter is completely smooth.
5
Pour the yogurt filling over the almond crust and smooth the top with a spatula.
6
Bake for 20 to 25 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature before placing it in the refrigerator for at least 2 hours to set fully.
8
While the cheesecake chills, warm the mixed berries in a small saucepan over low heat until they release their juices.
9
Top the chilled cheesecake with the berry compote just before serving.