Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 15g Vanilla Whey Protein; 46g Egg Whites (approx. 1.5 large whites); 100g Mixed Berries; 10g Sliced Almonds; 1 tsp Vanilla Extract; 1/2 tsp Monkfruit 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

A velvety baked Greek yogurt cheesecake infused with vanilla protein, topped with a warm mixed berry compote and a touch of toasted almond crunch.

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NUTRITION

Protein

39.9g

Fat

6.8g

Carbs

22.8g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein

46g Egg Whites (approx. 1.5 large whites)

100g Mixed Berries

10g Sliced Almonds

1 tsp Vanilla Extract

1/2 tsp Monkfruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or 4-inch springform pan.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and monkfruit until the batter is completely smooth.
3
Pour the cheesecake mixture into the prepared pan and smooth the top with a spatula.
4
Bake for 25-30 minutes until the edges are firm and slightly golden, but the center still has a slight jiggle.
5
Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to set.
6
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, syrupy compote.
7
Once chilled, top the cheesecake with the warm berry compote and sprinkle with sliced almonds for a toasted finish.