Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Non-fat Greek Yogurt; 0.75 scoop Vanilla Whey Protein Powder; 1 large Egg White; 0.5 cup Mixed Berries; 2 tablespoons Almond Flour; 1 tablespoon Honey

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

Creamy Greek yogurt and vanilla protein baked into a delicate cheesecake, finished with a bright and jammy mixed berry topping.

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NUTRITION

Protein

56.6g

Fat

Carbs

39.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

1 large Egg White

0.5 cup Mixed Berries

2 tablespoons Almond Flour

1 tablespoon Honey

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a medium mixing bowl, combine the non-fat Greek yogurt, vanilla protein powder, egg white, and honey, whisking until the batter is completely smooth and lump-free.
3
Lightly grease a small oven-safe dish or a 4-inch springform pan with a light coating of cooking spray.
4
Press the almond flour into the bottom of the prepared dish to create a thin, even base layer.
5
Pour the yogurt mixture over the almond flour base and smooth the surface with a spatula.
6
Bake for 25 to 30 minutes until the edges are firm and set, but the center still has a slight wobbly jiggle.
7
Remove the cheesecake from the oven and allow it to cool to room temperature.
8
Refrigerate the cheesecake for at least 3 hours, or overnight, to allow the texture to fully set.
9
Top with the fresh or thawed mixed berries just before serving.