Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Isolate; 1 large Egg White; 20g Almond Flour; 100g Mixed Berries

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 over a light almond crust, finished with a warm, bursting mixed berry compote.

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NUTRITION

Protein

41.7g

Fat

11.6g

Carbs

23.8g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Isolate

1 large Egg White

20g Almond Flour

100g Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin.
2
Mix the almond flour with a few drops of water or a calorie-free sweetener until it reaches a sandy consistency, then press it firmly into the bottom of the ramekin.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the batter is smooth and free of lumps.
4
Pour the yogurt mixture over the almond base in the ramekin.
5
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle when moved.
6
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick sauce.
7
Remove the cheesecake from the oven and allow it to cool completely in the refrigerator for at least 2 hours.
8
Top the chilled cheesecake with the warm berry compote just before serving.