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; 2 large Egg Whites; 2 tbsp Almond Flour; 0.75 cup Mixed Berries; 1 tsp Coconut Oil; 1 tsp Vanilla Extract; 2 tbsp 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 topped with a medley of fresh raspberries and blueberries, finished with a bright jammy glaze.

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NUTRITION

Protein

59.7g

Fat

13.1g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein

2 large Egg Whites

2 tbsp Almond Flour

0.75 cup Mixed Berries

1 tsp Coconut Oil

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat oven to 325°F and lightly grease a 6-inch springform pan with coconut oil.
2
In a small bowl, mix almond flour with a teaspoon of water to form a crumbly paste and press into the bottom of the pan.
3
In a large bowl, whisk together the Greek yogurt, protein powder, egg whites, and vanilla extract until the batter is silky smooth.
4
Pour the mixture over the almond base and bake for 30 minutes until the edges are firm but the center remains slightly jiggly.
5
Allow the cheesecake to cool completely at room temperature then refrigerate for at least four hours.
6
Simmer half of the berries in a small pan until they burst into a sauce then pour over the chilled cake with the remaining fresh berries.