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; 0.25 scoop Vanilla Whey Protein; 1 large Egg White; 4 tbsp Almond Flour; 1.5 tsp Coconut Oil; 0.5 cup Mixed Berries; 1 tbsp Monk Fruit Sweetener

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 protein cheesecake on a toasted almond crust, finished with a topping of sweet and jammy mixed berries.

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NUTRITION

Protein

40.2g

Fat

21.9g

Carbs

24.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.25 scoop Vanilla Whey Protein

1 large Egg White

4 tbsp Almond Flour

1.5 tsp Coconut Oil

0.5 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
Combine the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of a 4-inch springform pan or a parchment-lined ramekin.
4
In a separate bowl, whisk together the Greek yogurt, protein powder, egg white, and monk fruit sweetener until the batter is completely smooth.
5
Pour the yogurt mixture over the prepared crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are firm but the center still has a slight jiggle.
7
Remove from the oven and allow it to cool to room temperature before refrigerating for at least 3 hours to set.
8
Simmer the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a sauce.
9
Spoon the cooled berry compote over the cheesecake before serving.