Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 1 scoop Vanilla Whey Protein; 0.25 cup Liquid Egg Whites; 0.25 cup Almond Flour; 1 cup Mixed Berries; 1 teaspoon Coconut Oil

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 velvety baked cheesecake made with Greek yogurt and vanilla protein, topped with a warm mixed berry compote and finished with a hint of toasted almond.

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NUTRITION

Protein

57g

Fat

21.3g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein

0.25 cup Liquid Egg Whites

0.25 cup Almond Flour

1 cup Mixed Berries

1 teaspoon Coconut Oil

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PREPARATION

1
Preheat your oven to 325°F and line a small baking dish with parchment paper.
2
Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the dish to create a thin base.
3
In a separate bowl, whisk the Greek yogurt, vanilla protein powder, and liquid egg whites until the batter is completely smooth and creamy.
4
Pour the protein batter over the almond base and smooth the top with a spatula.
5
Bake the cheesecake for 25 minutes or until the edges are set and the center is just slightly wobbly.
6
Allow the dish to cool completely at room temperature before transferring it to the refrigerator for at least two hours to firm up.
7
Simmer the mixed berries in a small saucepan over medium heat until they release their juices and thicken into a glossy sauce.
8
Spoon the warm berry compote over the chilled cheesecake just before serving.