Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 1 large Egg White; 0.5 scoop Vanilla Protein Powder; 3 tbsp Almond Flour; 1.5 tsp Coconut Oil; 0.5 cup Mixed Berries; 2 tsp 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

A protein-rich cheesecake made with creamy Greek yogurt and vanilla, baked on a nutty almond crust and topped with a silky berry compote.

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NUTRITION

Protein

38.6g

Fat

18.8g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

1 large Egg White

0.5 scoop Vanilla Protein Powder

3 tbsp Almond Flour

1.5 tsp Coconut Oil

0.5 cup Mixed Berries

2 tsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.
2
Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the ramekin to form a crust.
3
In a separate bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, and monk fruit sweetener until the batter is completely smooth.
4
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes or until the edges are firm and the center has a slight jiggle.
6
Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to set.
7
While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat until they soften into a thick sauce.
8
Spoon the berry compote over the chilled cheesecake before serving.