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; 0.8 scoop Vanilla Whey Protein Isolate; 3 large Egg Whites; 1 cup Mixed Berries; 1 tablespoon Almond Flour; 2 tablespoons Monk Fruit 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 crustless protein cheesecake baked with creamy Greek yogurt and vanilla, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

55.5g

Fat

5.5g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.8 scoop Vanilla Whey Protein Isolate

3 large Egg Whites

1 cup Mixed Berries

1 tablespoon Almond Flour

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and line the bottom of a 6-inch springform pan with parchment paper.
2
Whisk together the Greek yogurt, vanilla protein powder, egg whites, and monk fruit sweetener in a medium bowl until the batter is completely smooth and lump-free.
3
Sprinkle the almond flour evenly across the bottom of the prepared pan to create a very thin, light base.
4
Pour the cheesecake batter over the almond flour and smooth the top with a spatula.
5
Bake for 30 to 35 minutes until the edges are firm and slightly golden, but the center still has a gentle jiggle.
6
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 8-10 minutes until they break down into a thick sauce.
7
Remove the cheesecake from the oven and allow it to cool at room temperature for 30 minutes before transferring to the refrigerator to chill for at least 2 hours.
8
Once set, release the springform sides and serve each slice with a generous spoonful of the chilled berry compote.