Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Non-fat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 4 tablespoons Almond Flour; 0.75 cup 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

A creamy baked cheesecake made with Greek yogurt and vanilla protein, topped with a vibrant medley of berries and a toasted almond crust.

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NUTRITION

Protein

50.7g

Fat

15.8g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

4 tablespoons Almond Flour

0.75 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or ramekin.
2
In a small bowl, mix the almond flour with a teaspoon of water and a pinch of monk fruit sweetener until it forms a crumbly dough.
3
Press the almond mixture firmly into the bottom of the prepared pan to create the base.
4
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and a splash of vanilla extract until the batter is completely smooth.
5
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set completely.
8
Top with the mixed berries just before serving for a fresh, tart finish.