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; 20 grams Vanilla Whey Protein Isolate; 1/4 cup Egg Whites; 1.5 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 1/2 cup Mixed Berries; 2 teaspoons 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

Creamy baked Greek yogurt cheesecake infused with vanilla protein, topped with a vibrant medley of fresh berries and a zesty lemon twist.

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NUTRITION

Protein

51.9g

Fat

11g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

20 grams Vanilla Whey Protein Isolate

1/4 cup Egg Whites

1.5 tablespoons Almond Flour

1 teaspoon Coconut Oil

1/2 cup Mixed Berries

2 teaspoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, mix the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the pan.
3
In a medium mixing bowl, whisk together the Greek yogurt, whey protein isolate, egg whites, and monk fruit sweetener until the batter is completely smooth.
4
Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.
6
Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set completely.
7
Top the chilled cheesecake with fresh mixed berries and a squeeze of lemon juice before serving.