Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 Large Egg; 2 tbsp Almond Flour; 2 tbsp Oat Flour; 1 tbsp Maple Syrup; 0.5 cup Mixed Berries; 1 tsp Coconut Oil

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

Oven-baked Greek yogurt and protein cheesecake with a toasted almond crust, finished with a vibrant layer of warm, bursting mixed berries.

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NUTRITION

Protein

58.2g

Fat

18.8g

Carbs

50.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 Large Egg

2 tbsp Almond Flour

2 tbsp Oat Flour

1 tbsp Maple Syrup

0.5 cup Mixed Berries

1 tsp Coconut Oil

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a small bowl, combine the almond flour, oat flour, coconut oil, and one teaspoon of the maple syrup to create a crumbly dough.
3
Press the dough firmly into the bottom of a small, lightly greased 4-inch springform pan or oven-safe ramekin.
4
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, and the remaining maple syrup until the batter is completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 30-35 minutes until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and allow to cool at room temperature before refrigerating for at least 2 hours.
8
While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat until they soften and release their juices.
9
Top the chilled cheesecake with the warm berry compote just before serving.