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 protein-packed cheesecake made with Greek yogurt and vanilla whey, baked until set and topped with a vibrant, jammy berry compote.

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NUTRITION

363kcal
Protein
41.6g
Fat
8.3g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

0.75 cup Frozen Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Honey

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Mix the almond flour with a teaspoon of water in a small bowl to form a crumbly mixture and press it firmly into the bottom of a small oven-safe ramekin.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture over the prepared almond base and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes or until the edges are firm to the touch but the center still has a slight jiggle.

  • 6

    While the cheesecake is baking, place the mixed berries and honey in a small saucepan over medium heat.

  • 7

    Simmer the berries for 8 to 10 minutes, stirring occasionally, until they break down and thicken into a jammy sauce.

  • 8

    Remove the cheesecake from the oven and allow it to cool to room temperature.

  • 9

    Refrigerate the cheesecake for at least 2 hours to allow it to fully set.

  • 10

    Top the chilled cheesecake with the warm or cooled berry compote 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 protein-packed cheesecake made with Greek yogurt and vanilla whey, baked until set and topped with a vibrant, jammy berry compote.

NUTRITION

363kcal
Protein
41.6g
Fat
8.3g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

0.75 cup Frozen Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Honey

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Mix the almond flour with a teaspoon of water in a small bowl to form a crumbly mixture and press it firmly into the bottom of a small oven-safe ramekin.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture over the prepared almond base and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes or until the edges are firm to the touch but the center still has a slight jiggle.

  • 6

    While the cheesecake is baking, place the mixed berries and honey in a small saucepan over medium heat.

  • 7

    Simmer the berries for 8 to 10 minutes, stirring occasionally, until they break down and thicken into a jammy sauce.

  • 8

    Remove the cheesecake from the oven and allow it to cool to room temperature.

  • 9

    Refrigerate the cheesecake for at least 2 hours to allow it to fully set.

  • 10

    Top the chilled cheesecake with the warm or cooled berry compote just before serving.