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

Baked Greek yogurt and egg whites over an almond flour crust, topped with a warm mixed berry compote for a burst of jammy sweetness.

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NUTRITION

347kcal
Protein
42.1g
Fat
7.5g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Organic Non-fat Greek Yogurt

1 large Pasture-Raised Egg White

2 tablespoons Blanched Almond Flour

0.5 cup Organic Mixed Berries

1 teaspoon Pure Maple Syrup

0.5 teaspoon Pure Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small ramekin or oven-safe dish.

  • 2

    Combine the almond flour with a tiny splash of water or maple syrup to form a crumbly dough and press it firmly into the base of the dish.

  • 3

    Whisk the Greek yogurt, egg white, vanilla extract, and maple syrup in a bowl until the batter is creamy and completely smooth.

  • 4

    Pour the yogurt mixture over the crust and bake for 25-30 minutes until the edges are firm but the center remains slightly jiggly.

  • 5

    Simmer the mixed berries in a small pan over medium heat until they release their juices and thicken into a sauce.

  • 6

    Cool the cheesecake completely at room temperature before spreading the berry compote on top and chilling in the refrigerator for at least two hours.

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

Baked Greek yogurt and egg whites over an almond flour crust, topped with a warm mixed berry compote for a burst of jammy sweetness.

NUTRITION

347kcal
Protein
42.1g
Fat
7.5g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Organic Non-fat Greek Yogurt

1 large Pasture-Raised Egg White

2 tablespoons Blanched Almond Flour

0.5 cup Organic Mixed Berries

1 teaspoon Pure Maple Syrup

0.5 teaspoon Pure Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small ramekin or oven-safe dish.

  • 2

    Combine the almond flour with a tiny splash of water or maple syrup to form a crumbly dough and press it firmly into the base of the dish.

  • 3

    Whisk the Greek yogurt, egg white, vanilla extract, and maple syrup in a bowl until the batter is creamy and completely smooth.

  • 4

    Pour the yogurt mixture over the crust and bake for 25-30 minutes until the edges are firm but the center remains slightly jiggly.

  • 5

    Simmer the mixed berries in a small pan over medium heat until they release their juices and thicken into a sauce.

  • 6

    Cool the cheesecake completely at room temperature before spreading the berry compote on top and chilling in the refrigerator for at least two hours.