YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A baked Greek yogurt and vanilla protein cheesecake with an almond flour crust, topped with a warm and jammy mixed berry compote.
INGREDIENTS
200g Non-fat Greek Yogurt
12g Vanilla Whey Protein Isolate
1 large Egg White
3 tbsp Almond Flour
3/4 cup Mixed Berries
1 tsp Coconut Oil
1 tbsp Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or springform pan.
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
Press the almond flour mixture firmly into the bottom of the prepared ramekin to form an even crust.
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and monk fruit sweetener until the batter is completely smooth.
Pour the yogurt mixture over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight jiggle.
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a jammy sauce.
Remove the cheesecake from the oven and let it cool at room temperature before refrigerating for at least 2 hours to set.
Top the chilled cheesecake with the berry compote before serving.