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.

Greek Yogurt Protein Cheesecake with Mixed Berries

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 warm, burst berries.

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NUTRITION

365kcal
Protein
42.2g
Fat
8.1g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.33 scoop Vanilla Whey Protein

2 large Egg Whites

2 tablespoons Almond Flour

1 cup Mixed Berries

1 teaspoon Vanilla Extract

1 teaspoon Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or 4-inch springform pan.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth and lump-free.

  • 3

    Place the almond flour into the bottom of the prepared ramekin and press it down firmly with the back of a spoon to create a thin, even base.

  • 4

    Pour the yogurt mixture over the almond flour base and smooth the surface with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 6

    Remove from the oven and allow it to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and stir occasionally for 5 minutes until they soften and release their juices.

  • 8

    Spoon the warm berry compote over the chilled cheesecake just before serving.

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.

Greek Yogurt Protein Cheesecake with Mixed Berries

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 warm, burst berries.

NUTRITION

365kcal
Protein
42.2g
Fat
8.1g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.33 scoop Vanilla Whey Protein

2 large Egg Whites

2 tablespoons Almond Flour

1 cup Mixed Berries

1 teaspoon Vanilla Extract

1 teaspoon Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or 4-inch springform pan.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth and lump-free.

  • 3

    Place the almond flour into the bottom of the prepared ramekin and press it down firmly with the back of a spoon to create a thin, even base.

  • 4

    Pour the yogurt mixture over the almond flour base and smooth the surface with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 6

    Remove from the oven and allow it to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and stir occasionally for 5 minutes until they soften and release their juices.

  • 8

    Spoon the warm berry compote over the chilled cheesecake just before serving.