Name: Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 tbsp Almond Flour; 120g Nonfat Plain Greek Yogurt; 1 large Egg White; 8g Vanilla Whey Protein Powder; 1.5 tsp Grass-fed Butter, melted; 80g Mixed Berries; 1 tbsp Monk Fruit Sweetener

Greek Yogurt Protein Cheesecake with Fresh 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 Fresh Berries

Velvety vanilla cheesecake baked with protein-rich Greek yogurt on a toasted almond crust, finished with a burst of juicy fresh berries.

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NUTRITION

Protein

28.6g

Fat

20.7g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

4 tbsp Almond Flour

120g Nonfat Plain Greek Yogurt

1 large Egg White

8g Vanilla Whey Protein Powder

1.5 tsp Grass-fed Butter, melted

80g Mixed Berries

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch ramekin or mini springform pan.
2
In a small bowl, combine the almond flour and melted grass-fed butter until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to form a crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, egg white, protein powder, and monk fruit sweetener until the batter is completely smooth.
5
Pour the cheesecake filling over the crust and smooth the top with a spatula.
6
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to fully set.
8
Top with fresh mixed berries just before serving.