Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Non-fat Greek Yogurt; 2 large Egg Whites; 10g Vanilla Whey Protein Powder; 3 tbsp Almond Flour; 1 tsp Coconut Oil; 100g Mixed Berries; 1 tsp 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

Oven-baked Greek yogurt and vanilla protein cheesecake on a nutty almond flour crust, topped with a bright and jammy mixed berry compote.

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NUTRITION

Protein

35.7g

Fat

16.6g

Carbs

24g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

2 large Egg Whites

10g Vanilla Whey Protein Powder

3 tbsp Almond Flour

1 tsp Coconut Oil

100g Mixed Berries

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of a small, lightly greased ramekin or springform pan to create the crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, and vanilla extract until completely smooth.
5
Pour the yogurt mixture over the prepared crust and smooth the top with a spatula.
6
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
7
While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat for 5-7 minutes until they break down into a jammy consistency.
8
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours.
9
Top with the berry compote before serving.