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 Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1.5 large Egg Whites; 1.5 tbsp Almond Flour; 0.5 cup Mixed Berries; 1 tsp Coconut Oil; 1 tbsp Monk Fruit Sweetener; 0.5 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

A velvety baked cheesecake made with Greek yogurt and vanilla protein, topped with a vibrant medley of bursting mixed berries.

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NUTRITION

Protein

43g

Fat

10.4g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1.5 large Egg Whites

1.5 tbsp Almond Flour

0.5 cup Mixed Berries

1 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the pan to create the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes or until the edges are set and slightly golden, but the center remains slightly jiggly.
6
Remove from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator to chill for at least 2 hours.
7
Once chilled, top with the mixed berries and serve cold.