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 chilled protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, topped with a vibrant and tangy mixed berry compote.

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NUTRITION

429kcal
Protein
60.2g
Fat
11.9g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate

2 large Egg Whites

3 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Stevia

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    In a small bowl, mix the almond flour with a tablespoon of water and a pinch of stevia to form a crumbly paste, then press it firmly into the bottom of a small oven-safe ramekin to create the crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and the remaining stevia until the mixture is completely smooth and free of lumps.

  • 4

    Pour the yogurt filling over the almond base and smooth the top with a spoon.

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle when shaken.

  • 6

    Remove from the oven and allow to cool at room temperature before transferring to the refrigerator to chill for at least 2 hours.

  • 7

    While the cheesecake chills, simmer the mixed berries in a small saucepan over medium heat until they break down into a thick, tangy compote.

  • 8

    Spoon the berry compote over the chilled cheesecake 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 chilled protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, topped with a vibrant and tangy mixed berry compote.

NUTRITION

429kcal
Protein
60.2g
Fat
11.9g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate

2 large Egg Whites

3 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Stevia

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    In a small bowl, mix the almond flour with a tablespoon of water and a pinch of stevia to form a crumbly paste, then press it firmly into the bottom of a small oven-safe ramekin to create the crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and the remaining stevia until the mixture is completely smooth and free of lumps.

  • 4

    Pour the yogurt filling over the almond base and smooth the top with a spoon.

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle when shaken.

  • 6

    Remove from the oven and allow to cool at room temperature before transferring to the refrigerator to chill for at least 2 hours.

  • 7

    While the cheesecake chills, simmer the mixed berries in a small saucepan over medium heat until they break down into a thick, tangy compote.

  • 8

    Spoon the berry compote over the chilled cheesecake just before serving.