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; 0.4 scoop Vanilla Whey Protein Powder; 1 large Egg White; 1 cup Mixed Berries; 2 tablespoons Almond Flour; 1 tablespoon Monk Fruit Sweetener; 1 teaspoon Vanilla Extract

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 crustless protein cheesecake made with creamy Greek yogurt and vanilla, baked until set and topped with a vibrant, jammy mixed berry compote.

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NUTRITION

Protein

40.6g

Fat

8.6g

Carbs

36.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.4 scoop Vanilla Whey Protein Powder

1 large Egg White

1 cup Mixed Berries

2 tablespoons Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and line a 4-inch springform pan or a small oven-safe ramekin with parchment paper.
2
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, almond flour, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
3
Pour the cheesecake batter into the prepared pan and smooth the top with a spatula.
4
Bake for 25-30 minutes or until the edges are firm and slightly golden, while the center remains just a bit jiggly.
5
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy sauce.
6
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully set.
7
Top the chilled cheesecake with the berry compote before serving.