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 Nonfat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 1 Large Egg; 2 tablespoons Almond Flour; 0.5 cup Frozen Mixed Berries; 1 tablespoon Maple Syrup; 0.5 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 Greek yogurt cheesecake baked with a grain-free almond flour crust, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

39.8g

Fat

12.8g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 Large Egg

2 tablespoons Almond Flour

0.5 cup Frozen Mixed Berries

1 tablespoon Maple Syrup

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch ramekin.
2
Mix the almond flour with a teaspoon of water until it forms a crumbly dough, then press it firmly into the bottom of the ramekin to create the crust.
3
In a small bowl, whisk together the Greek yogurt, protein powder, egg, vanilla extract, and half of the maple syrup until the batter is completely smooth.
4
Pour the yogurt mixture 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
While the cheesecake bakes, place the mixed berries and the remaining maple syrup in a small saucepan over medium heat, simmering until the berries break down into a jammy consistency.
6
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set fully.
7
Top the chilled cheesecake with the berry compote before serving.