Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.9 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 2 large Egg Whites; 1 cup Mixed Berries; 3 tablespoons Almond Flour; 1 teaspoon 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 vanilla protein cheesecake with a pressed almond crust, topped with a vibrant and jammy mixed berry compote.

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NUTRITION

Protein

45.9g

Fat

16.1g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 large Egg Whites

1 cup Mixed Berries

3 tablespoons Almond Flour

1 teaspoon 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 and melted coconut oil until it reaches a sandy consistency.
3
Press the mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin.
4
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until completely smooth.
5
Pour the yogurt mixture over the almond 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 until they break down into a thick sauce.
8
Allow the cheesecake to cool completely in the refrigerator for at least 2 hours before topping with the jammy berries and serving.