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 Nonfat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 0.25 cup Liquid Egg Whites; 0.25 cup Almond Flour; 1 cup Mixed Berries; 1 tablespoon Monk Fruit Sweetener

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

Baked Greek yogurt and vanilla protein cheesecake over a nutty almond crust, finished with a burst of juicy mixed berries.

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NUTRITION

Protein

55.3g

Fat

15.5g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

0.25 cup Almond Flour

1 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat oven to 325°F and line a small 4-inch springform pan with parchment paper.
2
Combine the almond flour with a teaspoon of water to form a crumbly dough, then press it firmly into the bottom of the pan to create the crust.
3
In a mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, and monk fruit sweetener until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Bake for 30 minutes until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours to set the texture.
7
Top with the fresh mixed berries just before serving.