Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 0.25 cup Liquid Egg Whites; 2 tablespoons Almond Flour; 0.75 cup Mixed Berries; 1 tablespoon Monk Fruit Sweetener; 1 teaspoon Lemon Juice

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

Slow-baked Greek yogurt and vanilla protein over a light almond crust, topped with a vibrant burst of juicy mixed berries.

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NUTRITION

Protein

41.4g

Fat

11.6g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

0.25 cup Liquid Egg Whites

2 tablespoons Almond Flour

0.75 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Lemon Juice

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PREPARATION

1
Preheat the oven to 325°F and lightly grease a small springform pan or oven-safe ramekin.
2
Mix the almond flour with a tiny splash of water and press the mixture into the bottom of the pan to form a thin crust.
3
Whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit, and lemon juice in a medium bowl until the batter is velvety and smooth.
4
Pour the cheesecake batter over the almond crust and level the top with a spoon.
5
Bake until the edges are set but the center still has a slight wobble, which typically takes about twenty-five minutes.
6
Allow the cheesecake to cool to room temperature then chill in the refrigerator for at least two hours to firm up.
7
Garnish with the mixed berries just before serving for a fresh and juicy finish.