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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Baked Greek yogurt and vanilla protein cheesecake topped with a warm, jammy mixed berry compote.

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NUTRITION

437kcal
Protein
54.5g
Fat
11.5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

0.25 cup Egg Whites

3 tablespoons Almond Flour

1 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or monk fruit to create a sandy texture, then press firmly into the bottom of the pan to form a crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and half of the monk fruit until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries and the remaining monk fruit in a small saucepan over medium heat, simmering for 5-8 minutes until the berries burst and form a thick sauce.

  • 7

    Remove the cheesecake from the oven and let it cool at room temperature for 20 minutes, then refrigerate for at least 2 hours to fully set.

  • 8

    Slice the chilled cheesecake and serve topped with the warm berry compote.

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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Baked Greek yogurt and vanilla protein cheesecake topped with a warm, jammy mixed berry compote.

NUTRITION

437kcal
Protein
54.5g
Fat
11.5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

0.25 cup Egg Whites

3 tablespoons Almond Flour

1 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or monk fruit to create a sandy texture, then press firmly into the bottom of the pan to form a crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and half of the monk fruit until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries and the remaining monk fruit in a small saucepan over medium heat, simmering for 5-8 minutes until the berries burst and form a thick sauce.

  • 7

    Remove the cheesecake from the oven and let it cool at room temperature for 20 minutes, then refrigerate for at least 2 hours to fully set.

  • 8

    Slice the chilled cheesecake and serve topped with the warm berry compote.