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; 10g Vanilla Whey Protein Isolate; 1 large Egg White; 150g Mixed Berries; 25g Almond Flour; 1 tsp Vanilla Extract; 1 tsp Lemon Juice; 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 protein cheesecake over a light almond flour base, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

39.4g

Fat

14.1g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

10g Vanilla Whey Protein Isolate

1 large Egg White

150g Mixed Berries

25g Almond Flour

1 tsp Vanilla Extract

1 tsp Lemon Juice

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
Mix the almond flour with a teaspoon of water and a pinch of monk fruit to form a dough, then press it firmly into the bottom of a small oven-safe ramekin.
3
In a medium bowl, whisk together the Greek yogurt, egg white, protein powder, vanilla extract, lemon juice, and the remaining monk fruit until the batter is completely smooth.
4
Pour the yogurt mixture over the almond base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
6
While the cheesecake bakes, simmer the mixed berries in a small saucepan over medium heat until they release their juices and become thick and jammy.
7
Allow the cheesecake to cool to room temperature before topping with the berry compote and refrigerating for at least two hours.