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

A protein-packed Greek yogurt cheesecake baked with a hint of vanilla and almond, topped with a warm and jammy mixed berry compote.

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NUTRITION

348kcal
Protein
41g
Fat
7g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

0.85 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1.5 large Egg Whites

0.75 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Honey

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a tiny splash of water or half the honey to create a crumbly paste, then press it firmly into the bottom of the pan to form a thin crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and a splash of vanilla extract until the batter is completely smooth and free of lumps.

  • 4

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

  • 5

    Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries and the remaining honey in a small saucepan over medium heat, simmering until the berries break down into a jammy sauce.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 2 hours.

  • 8

    Top the chilled cheesecake with the berry compote 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

A protein-packed Greek yogurt cheesecake baked with a hint of vanilla and almond, topped with a warm and jammy mixed berry compote.

NUTRITION

348kcal
Protein
41g
Fat
7g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

0.85 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1.5 large Egg Whites

0.75 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Honey

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a tiny splash of water or half the honey to create a crumbly paste, then press it firmly into the bottom of the pan to form a thin crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and a splash of vanilla extract until the batter is completely smooth and free of lumps.

  • 4

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

  • 5

    Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries and the remaining honey in a small saucepan over medium heat, simmering until the berries break down into a jammy sauce.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 2 hours.

  • 8

    Top the chilled cheesecake with the berry compote before serving.