Name: Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Plain Greek Yogurt; 12g Vanilla Whey Protein Powder; 1 large Egg White; 3 tbsp Almond Flour; 0.5 cup Mixed Berries; 2 tsp Maple Syrup; 1 tsp Coconut Oil; 0.5 tsp Vanilla Extract

Greek Yogurt Protein Cheesecake with Fresh 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 Fresh Berries

A velvety cheesecake baked with protein-rich Greek yogurt and almond flour, topped with a vibrant medley of juicy fresh berries.

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NUTRITION

Protein

36.2g

Fat

15.9g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Plain Greek Yogurt

12g Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

0.5 cup Mixed Berries

2 tsp Maple Syrup

1 tsp Coconut Oil

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin or mini springform pan.
2
In a small bowl, combine the almond flour, melted coconut oil, and 1 teaspoon of maple syrup until a crumbly dough forms.
3
Press the almond flour mixture firmly into the bottom of the prepared ramekin to create an even crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and the remaining 1 teaspoon of maple syrup until the batter is completely smooth.
5
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.
7
Remove from the oven and allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set completely.
8
Top with fresh mixed berries just before serving for a bright, juicy finish.