Name: Creamy 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 Nonfat Greek Yogurt; 15g Vanilla Whey Protein Powder; 1 large Egg White; 80g Mixed Berries; 15g Almond Flour; 1 tablespoon Monk Fruit Sweetener; 1/2 teaspoon Vanilla Extract; 1 teaspoon Lemon Juice

Creamy 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

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

Baked Greek yogurt and vanilla protein cheesecake topped with a vibrant, jammy berry compote.

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NUTRITION

Protein

42.6g

Fat

Carbs

23g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

80g Mixed Berries

15g Almond Flour

1 tablespoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or 4-inch springform pan.
2
Press the almond flour into the bottom of the dish to form a thin, even crust layer.
3
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit, vanilla extract, and lemon juice until the batter is silky smooth.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
6
While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat until they release their juices and become thick and jammy.
7
Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours.
8
Top the chilled cheesecake with the berry compote before serving.