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 Non-fat Greek Yogurt; 1.5 tablespoons Vanilla Whey Protein Isolate; 3 tablespoons Egg Whites; 1 cup Mixed Berries; 2 tablespoons Almond Flour

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 on a light almond crust, finished with a warm and juicy mixed berry compote.

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NUTRITION

Protein

43g

Fat

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Isolate

3 tablespoons Egg Whites

1 cup Mixed Berries

2 tablespoons Almond Flour

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.
2
In a small bowl, mix the almond flour with a teaspoon of water and a pinch of stevia to form a crumbly dough, then press it firmly into the bottom of the dish.
3
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
6
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-7 minutes until they break down into a thick sauce.
7
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully set.
8
Top with the berry compote just before serving.