Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 tbsp Almond Flour; 150g Nonfat Plain Greek Yogurt; 12g Vanilla Whey Protein Isolate; 1 large Egg White; 1 cup Mixed Berries; 1 tsp Vanilla Extract; 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

A protein-rich cheesecake made with creamy Greek yogurt and vanilla bean, baked over a light almond crust and topped with a vibrant, jammy berry compote.

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NUTRITION

Protein

34.6g

Fat

12.4g

Carbs

35.8g

SERVINGS

1 serving

INGREDIENTS

3 tbsp Almond Flour

150g Nonfat Plain Greek Yogurt

12g Vanilla Whey Protein Isolate

1 large Egg White

1 cup Mixed Berries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin.
2
Mix the almond flour with a few drops of water to form a crumbly dough and press it firmly into the bottom of the ramekin.
3
In a small mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit, and vanilla extract until the batter is completely smooth and lump-free.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes or until the edges are set but the center still has a slight jiggle.
6
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 8 minutes until they break down into a thick, jammy compote.
7
Remove the cheesecake from the oven and let it cool at room temperature before refrigerating for at least 2 hours.
8
Serve chilled with the jammy berry compote spooned over the top.