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; 0.5 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 1 ounce Fat-Free Cream Cheese; 1.5 cups Frozen Mixed Berries; 1 teaspoon Vanilla Extract; 2 teaspoons 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 with Greek yogurt and vanilla bean, this velvety protein cheesecake is finished with a vibrant, bursting berry compote.

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NUTRITION

Protein

40.1g

Fat

1.1g

Carbs

48.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

1 ounce Fat-Free Cream Cheese

1.5 cups Frozen Mixed Berries

1 teaspoon Vanilla Extract

2 teaspoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and line a small baking dish with parchment paper.
2
Whisk the Greek yogurt, fat-free cream cheese, egg white, vanilla extract, and monk fruit sweetener in a bowl until the mixture is completely smooth.
3
Gently stir in the vanilla whey protein powder until just incorporated to keep the batter light.
4
Pour the batter into your prepared dish and bake for 25 minutes until the edges are firm but the center remains slightly jiggly.
5
While the cheesecake cools, simmer the mixed berries in a small pan until they release their juices and thicken into a sauce.
6
Refrigerate the cheesecake for at least two hours then serve topped with the warm, bursting berry compote.