Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.8 cup Nonfat Greek Yogurt; 2 large Egg Whites; 1 tablespoon Vanilla Whey Protein Isolate; 2 tablespoons Almond Flour; 0.7 cup Mixed Berries; 1 tablespoon Monk Fruit Sweetener; 1 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 velvety baked cheesecake made with Greek yogurt and vanilla protein, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

40.8g

Fat

8.3g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Nonfat Greek Yogurt

2 large Egg Whites

1 tablespoon Vanilla Whey Protein Isolate

2 tablespoons Almond Flour

0.7 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F and grease a 4-inch springform pan or line with parchment paper.
2
In a medium bowl, whisk the Greek yogurt, egg whites, vanilla protein powder, almond flour, monk fruit, and vanilla extract until the batter is completely smooth.
3
Pour the mixture into the prepared pan and tap on the counter to remove air bubbles.
4
Bake for 25-30 minutes until the edges are firm and the center is slightly jiggly.
5
While baking, heat the mixed berries in a small saucepan over medium-low heat for 5 minutes until they release their juices and become jammy.
6
Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 3 hours to set.
7
Spoon the berry compote over the chilled cheesecake before slicing and serving.