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 Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 2 tablespoons Almond Flour; 0.5 cup Mixed Berries; 1 teaspoon Vanilla Extract; 1 tablespoon Monk Fruit Sweetener

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

Baked Greek yogurt cheesecake with a light almond crust, topped with a burst of juicy mixed berries for a refreshing, velvety finish.

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NUTRITION

Protein

42.1g

Fat

8.4g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and line a small ramekin or baking dish with parchment paper.
2
In a small bowl, mix the almond flour with a teaspoon of water to form a crumbly paste and press it firmly into the bottom of the dish.
3
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit until the batter is completely smooth.
4
Pour the yogurt mixture over the almond base and smooth the top with a spatula.
5
Gently press the mixed berries into the top of the cheesecake batter.
6
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to achieve a firm, creamy texture.