Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180 grams Nonfat Plain Greek Yogurt; 18 grams Vanilla Whey Protein Powder; 1 large Egg White; 2 tablespoons Almond Flour; 0.5 cup Frozen Mixed Berries; 2 teaspoons Maple Syrup

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 nutty almond crust, topped with a vibrant and juicy mixed berry compote.

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NUTRITION

Protein

40g

Fat

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

180 grams Nonfat Plain Greek Yogurt

18 grams Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

0.5 cup Frozen Mixed Berries

2 teaspoons Maple Syrup

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or 4-inch springform pan
2
Press the almond flour firmly into the bottom of the prepared dish to create a thin base layer
3
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and maple syrup until the batter is completely smooth and lump-free
4
Pour the cheesecake mixture over the almond flour base and smooth the top with a spatula
5
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle
6
While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat until they soften into a thick sauce
7
Remove the cheesecake from the oven and allow it to cool to room temperature before topping with the berry compote and chilling in the refrigerator for at least 2 hours