Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 240g Non-fat Greek Yogurt; 2 large Egg Whites; 10g Vanilla Whey Protein Powder; 150g Mixed Berries; 20g Almond Flour; 1 teaspoon Honey; 1 teaspoon 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 protein-packed cheesecake made with whipped Greek yogurt and vanilla, baked until set and finished with a burst of juicy mixed berries.

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NUTRITION

Protein

46.1g

Fat

10.7g

Carbs

38.7g

SERVINGS

1 serving

INGREDIENTS

240g Non-fat Greek Yogurt

2 large Egg Whites

10g Vanilla Whey Protein Powder

150g Mixed Berries

20g Almond Flour

1 teaspoon Honey

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, mix the almond flour with the honey until it forms a crumbly paste, then press it firmly into the bottom of the pan to create an even crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, and vanilla extract until the mixture is completely smooth and free of lumps.
4
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes or until the edges are set but the center still has a slight jiggle when shaken.
6
Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours to set fully.
7
Top the chilled cheesecake with the mixed berries just before serving for a fresh and tart finish.