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; 1 large Egg White; 10 grams Vanilla Whey Protein Isolate; 2 tablespoons Almond Flour; 0.75 cup Mixed Berries; 0.5 teaspoon Coconut Oil; 1 teaspoon Vanilla Extract; 2 tablespoons 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 velvety Greek yogurt cheesecake baked with a grain-free almond crust and topped with a vibrant medley of warm, burst mixed berries.

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NUTRITION

Protein

40g

Fat

10.4g

Carbs

25.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 large Egg White

10 grams Vanilla Whey Protein Isolate

2 tablespoons Almond Flour

0.75 cup Mixed Berries

0.5 teaspoon Coconut Oil

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small ramekin with a touch of coconut oil.
2
Stir together 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
Whisk the Greek yogurt, egg white, protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth and creamy.
4
Pour the filling over the almond crust and bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
5
Let the cheesecake cool to room temperature before placing it in the refrigerator to chill for at least two hours.
6
Heat the mixed berries in a small saucepan over medium heat until they soften and create a thick, glossy sauce.
7
Spoon the warm berries over the chilled cheesecake just before serving for a beautiful contrast in temperatures.