Name: Silky Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 0.75 scoop Vanilla Whey Protein Powder; 2 large Egg Whites; 1/4 cup Almond Flour; 1 tablespoon Coconut Oil, melted; 1 cup Fresh Mixed Berries; 1 tablespoon Monk Fruit Sweetener; 1 teaspoon Lemon Zest

Silky 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

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

Baked Greek yogurt and vanilla protein cheesecake on a toasted almond crust, finished with a vibrant medley of juicy mixed berries.

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NUTRITION

Protein

50.2g

Fat

28.6g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

2 large Egg Whites

1/4 cup Almond Flour

1 tablespoon Coconut Oil, melted

1 cup Fresh Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 6-inch springform pan.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the prepared pan.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, and lemon zest until the batter is completely smooth and lump-free.
4
Pour the yogurt mixture over the almond crust and smooth the surface with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are set and the center has a very slight jiggle.
6
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to allow the texture to firm up.
7
Remove from the pan and top with the fresh mixed berries just before serving.