Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Nonfat Greek Yogurt; 15g Vanilla Whey Protein Isolate; 1 large Egg White; 1/2 cup Mixed Berries; 1.5 tbsp Almond Flour; 1 tsp Coconut Oil; 1 tsp Honey

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

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NUTRITION

Protein

36.9g

Fat

12g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

15g Vanilla Whey Protein Isolate

1 large Egg White

1/2 cup Mixed Berries

1.5 tbsp Almond Flour

1 tsp Coconut Oil

1 tsp Honey

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or springform pan.
2
In a small bowl, combine the almond flour and melted coconut oil to create a crumbly base, then press it firmly into the bottom of the prepared dish.
3
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and honey until the mixture is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 20-25 minutes or until the edges are set but the center still has a slight jiggle.
6
While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat until they break down into a thick, juicy compote.
7
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
8
Top the chilled cheesecake with the berry compote before serving.