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 cheesecake with a hint of vanilla and lemon, topped with a warm and jammy mixed berry compote.

Try 7 days free, then $12.99 / mo.

NUTRITION

353kcal
Protein
41g
Fat
8.2g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

3 tbsp Liquid Egg Whites

12 grams Vanilla Whey Protein Isolate

1.5 tbsp Almond Flour

3/4 cup Mixed Berries

1/2 tsp Coconut Oil

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and melted coconut oil, then press the mixture firmly into the bottom of the pan to create a thin crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, liquid egg whites, vanilla protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the almond flour crust and smooth the surface with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and slightly golden while the center remains just a bit jiggly.

  • 6

    Remove from the oven and let it cool to room temperature before transferring to the refrigerator for at least 2 hours to set completely.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they release their juices and become thick and jammy.

  • 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 cheesecake with a hint of vanilla and lemon, topped with a warm and jammy mixed berry compote.

NUTRITION

353kcal
Protein
41g
Fat
8.2g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

3 tbsp Liquid Egg Whites

12 grams Vanilla Whey Protein Isolate

1.5 tbsp Almond Flour

3/4 cup Mixed Berries

1/2 tsp Coconut Oil

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and melted coconut oil, then press the mixture firmly into the bottom of the pan to create a thin crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, liquid egg whites, vanilla protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the almond flour crust and smooth the surface with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and slightly golden while the center remains just a bit jiggly.

  • 6

    Remove from the oven and let it cool to room temperature before transferring to the refrigerator for at least 2 hours to set completely.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they release their juices and become thick and jammy.

  • 8

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