Name: 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 Plain Greek Yogurt; 1/4 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 2.5 tablespoons Almond Flour; 1/2 cup Mixed Berries; 1 teaspoon Honey; 1/2 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 cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

32.1g

Fat

10.3g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Plain Greek Yogurt

1/4 scoop Vanilla Whey Protein Isolate

1 large Egg White

2.5 tablespoons Almond Flour

1/2 cup Mixed Berries

1 teaspoon Honey

1/2 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small ramekin or oven-safe dish.
2
In a small bowl, mix the almond flour with a tiny splash of water or a drop of honey to create a crumbly paste, then press it into the bottom of the dish to form a thin base.
3
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and the remaining honey until the batter is completely smooth.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25-30 minutes, or until the edges are set and the center has a slight jiggle.
6
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.
7
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 1 hour.
8
Top with the berry compote before serving.