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; 2 large Egg Whites; 12g Vanilla Whey Protein Powder; 1.5 tbsp Almond Flour; 1 tsp Coconut Oil; 0.5 cup Mixed Berries; 1 tbsp 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

Oven-baked Greek yogurt and vanilla protein cheesecake on a toasted almond crust, topped with a vibrant burst of juicy mixed berries.

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NUTRITION

Protein

42.6g

Fat

10.8g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

2 large Egg Whites

12g Vanilla Whey Protein Powder

1.5 tbsp Almond Flour

1 tsp Coconut Oil

0.5 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.
2
Combine the almond flour and melted coconut oil in a small bowl, stirring until the mixture resembles wet sand.
3
Press the almond flour mixture firmly into the bottom of the prepared dish to form a thin crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, and monk fruit sweetener until the batter is completely smooth.
5
Pour the yogurt filling 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 the cheesecake to cool to room temperature before placing it in the refrigerator for at least 2 hours to set.
8
Top with fresh mixed berries just before serving for a bright, tart finish.