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; 20g Vanilla Whey Protein Powder; 1 large Egg White; 2 tbsp Almond Flour; 1 tsp Coconut Oil; 1/2 cup Mixed Berries; 1 tsp Vanilla Extract; 2 tbsp 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 Greek yogurt cheesecake with a grain-free almond crust and a warm mixed berry topping, offering a perfectly silky smooth finish.

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NUTRITION

Protein

46.1g

Fat

12.5g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

1 tsp Coconut Oil

1/2 cup Mixed Berries

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit until completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to set.
8
In a small saucepan over medium heat, simmer the mixed berries until they break down into a thick sauce.
9
Spoon the berry topping over the chilled cheesecake before serving.