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 cup Nonfat Greek Yogurt; 10 grams Vanilla Whey Protein Isolate; 50 grams Egg Whites; 2 tablespoons Almond Flour; 1 cup Mixed Berries

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

Smooth Greek yogurt and vanilla protein baked into a light cheesecake, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

41.8g

Fat

8.7g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

10 grams Vanilla Whey Protein Isolate

50 grams Egg Whites

2 tablespoons Almond Flour

1 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Press the almond flour into the bottom of the prepared dish to create a thin, even crust layer.
3
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, and a splash of vanilla extract or stevia if desired until the batter is completely smooth.
4
Pour the cheesecake mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set and firm, but the center still has a slight jiggle.
6
Remove from the oven and let it cool to room temperature, then transfer to the refrigerator to chill for at least 2 hours.
7
While the cheesecake is chilling, place the mixed berries in a small saucepan over medium heat and simmer until they break down into a thick, jammy sauce.
8
Top the chilled cheesecake with the warm berry compote just before serving.