Name: 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 Non-fat Greek Yogurt; 0.8 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 3 tablespoons Almond Flour; 0.5 cup Mixed Berries

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 velvety Greek yogurt cheesecake baked with vanilla protein and an almond flour base, topped with a vibrant burst of juicy mixed berries.

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NUTRITION

Protein

51.6g

Fat

11.5g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.8 scoop Vanilla Whey Protein Isolate

1 large Egg White

3 tablespoons Almond Flour

0.5 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
2
In a small bowl, mix the almond flour with a teaspoon of water or a pinch of monk fruit sweetener until it reaches a crumbly consistency, then press it firmly into the bottom of the pan to form a crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla whey protein, and egg white until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond flour crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes or until the edges are set and the center has a slight, firm jiggle.
6
Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to set completely.
7
Top with the mixed berries just before serving for a fresh, tart finish.