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 cup Nonfat Greek Yogurt; 2 tablespoons Liquid Egg Whites; 15 grams Vanilla Whey Protein Powder; 2 tablespoons Light Cream Cheese; 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 crustless cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

41.8g

Fat

6.9g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 tablespoons Liquid Egg Whites

15 grams Vanilla Whey Protein Powder

2 tablespoons Light Cream Cheese

1 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 6-inch springform pan or large oven-safe ramekin.
2
In a medium mixing bowl, whisk together the nonfat Greek yogurt, softened light cream cheese, and liquid egg whites until the mixture is completely smooth.
3
Sift in the vanilla protein powder and stir gently until just combined, being careful not to over-mix which can add too much air.
4
Pour the batter into the prepared pan and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight jiggle.
6
Remove from the oven and let it cool to room temperature, then refrigerate for at least 3 hours to allow the texture to set.
7
While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat until they burst and form a thick, jammy sauce.
8
Slice the chilled cheesecake and serve with the warm berry compote spooned over the top.