Name: Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Nonfat Greek Yogurt; 15 grams Vanilla Whey Protein Powder; 1 large Egg White; 2.5 tablespoons Almond Flour; 1 tablespoon Maple Syrup; 0.5 cup Fresh Blueberries; 1 teaspoon Coconut Oil; 0.5 teaspoon Vanilla Extract

Greek Yogurt Protein Cheesecake with Fresh 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 Fresh Berries

A chilled Greek yogurt and vanilla protein cheesecake baked over a nutty almond crust, topped with a vibrant burst of juicy fresh berries.

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NUTRITION

Protein

31.3g

Fat

15g

Carbs

33.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Nonfat Greek Yogurt

15 grams Vanilla Whey Protein Powder

1 large Egg White

2.5 tablespoons Almond Flour

1 tablespoon Maple Syrup

0.5 cup Fresh Blueberries

1 teaspoon Coconut Oil

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small bowl, combine the almond flour, coconut oil, and 1 teaspoon of the maple syrup, mixing until it resembles wet sand.
3
Press the almond flour mixture firmly into the bottom of a 4-inch ramekin or mini springform pan to create the crust.
4
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and the remaining maple syrup until the batter is completely smooth.
5
Pour the yogurt mixture over the prepared crust in the ramekin.
6
Bake for 25 to 30 minutes, or until the edges are set and the center 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 completely.
8
Top with fresh blueberries just before serving for a juicy finish.