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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Oven-baked Greek yogurt and vanilla protein batter poured over a light almond crust, finished with a topping of warm, bursting berries.

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NUTRITION

426kcal
Protein
45.3g
Fat
12.8g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein

1 large Egg

1 cup Mixed Berries

2 tbsp Almond Flour

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.

  • 2

    Mix the almond flour with a teaspoon of water in a small bowl until it reaches a sandy consistency, then press it firmly into the bottom of your prepared pan.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, and vanilla extract until the mixture is completely smooth and free of lumps.

  • 4

    Pour the yogurt batter over the almond base and smooth the surface with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are firm but the center still has a slight, custard-like jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature before placing it in the refrigerator for at least 2 hours to set.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and stir until they are warm and have released their natural juices.

  • 8

    Top the chilled cheesecake with the warm berry compote just before serving.

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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Oven-baked Greek yogurt and vanilla protein batter poured over a light almond crust, finished with a topping of warm, bursting berries.

NUTRITION

426kcal
Protein
45.3g
Fat
12.8g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein

1 large Egg

1 cup Mixed Berries

2 tbsp Almond Flour

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.

  • 2

    Mix the almond flour with a teaspoon of water in a small bowl until it reaches a sandy consistency, then press it firmly into the bottom of your prepared pan.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, and vanilla extract until the mixture is completely smooth and free of lumps.

  • 4

    Pour the yogurt batter over the almond base and smooth the surface with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are firm but the center still has a slight, custard-like jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature before placing it in the refrigerator for at least 2 hours to set.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and stir until they are warm and have released their natural juices.

  • 8

    Top the chilled cheesecake with the warm berry compote just before serving.