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; 1 large Egg White; 1.5 tbsp Vanilla Whey Protein Powder; 2 tbsp Almond Flour; 0.75 cup Mixed Berries; 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 crustless cheesecake made with protein-rich Greek yogurt and vanilla, baked until set and topped with a vibrant, juicy berry compote.

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NUTRITION

Protein

33.6g

Fat

8.5g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

1 large Egg White

1.5 tbsp Vanilla Whey Protein Powder

2 tbsp Almond Flour

0.75 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small ramekin or mini springform pan.
2
In a medium mixing bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
3
Fold in the almond flour gently to help provide structure to the cheesecake base.
4
Pour the mixture into the prepared baking dish and smooth the surface with a spatula.
5
Bake for 25-30 minutes until the edges are set and golden, but the center still has a slight jiggle.
6
Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set.
7
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, juicy sauce.
8
Top the chilled cheesecake with the warm berry compote just before serving.