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; 1 scoop Vanilla Whey Protein Powder; 1/4 cup Liquid Egg Whites; 2 tablespoons Almond Flour; 1 cup Frozen Mixed Berries; 1 tablespoon Pure Maple Syrup

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 protein-rich cheesecake made with creamy Greek yogurt and vanilla, baked until set and finished with a warm, jammy berry topping.

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NUTRITION

Protein

59.5g

Fat

9.6g

Carbs

45.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1/4 cup Liquid Egg Whites

2 tablespoons Almond Flour

1 cup Frozen Mixed Berries

1 tablespoon Pure Maple Syrup

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Press the almond flour into the bottom of the prepared pan to create a thin, even base layer.
3
In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and maple syrup until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle when shaken.
6
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to firm up.
7
While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat, stirring occasionally, until they break down into a thick, jammy sauce.
8
Spoon the warm berry topping over the chilled cheesecake just before serving.