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 scoop Vanilla Whey Protein Powder; 0.25 cup Egg Whites; 2 ounces Low-fat Cream Cheese; 1 cup Mixed Berries; 3 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 whey cheesecake with a simple almond crust, finished with a vibrant and juicy berry compote.

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NUTRITION

Protein

63g

Fat

22.5g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

0.25 cup Egg Whites

2 ounces Low-fat Cream Cheese

1 cup Mixed Berries

3 tablespoons Almond Flour

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PREPARATION

1
Preheat oven to 325°F and lightly grease a small 4-inch or 6-inch springform pan.
2
Combine the almond flour with a teaspoon of water or a drop of stevia and press firmly into the bottom of the pan to form a thin crust.
3
In a blender or food processor, combine the Greek yogurt, low-fat cream cheese, protein powder, egg whites, and a splash of vanilla extract.
4
Blend until the mixture is completely smooth and no lumps remain.
5
Pour the cheesecake batter over the almond crust and smooth the surface with a spatula.
6
Bake for 35 to 40 minutes until the edges are set but the center still has a slight wobble.
7
Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 3 hours to fully set.
8
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer until they release their juices and thicken slightly.
9
Spoon the juicy berry compote over the chilled cheesecake just before serving.