Name: Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 12 grams Vanilla Whey Protein Powder; 1 large Egg White; 1/4 cup Almond Flour; 1.5 teaspoons Coconut Oil; 1/2 cup Mixed Berries; 2 teaspoons Monk Fruit Sweetener

Greek Yogurt Protein Cheesecake with Fresh 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 Fresh Berries

Baked Greek yogurt and vanilla protein cheesecake on a grain-free almond crust, finished with a vibrant burst of juicy berries.

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NUTRITION

Protein

37.6g

Fat

22.8g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg White

1/4 cup Almond Flour

1.5 teaspoons Coconut Oil

1/2 cup Mixed Berries

2 teaspoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small bowl, mix the almond flour and melted coconut oil until it reaches a crumbly, sandy texture.
3
Press the almond mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin to create an even crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and monk fruit sweetener until the batter is smooth and free of lumps.
5
Pour the cheesecake filling over the crust and smooth the top with a spoon.
6
Bake for 25 to 30 minutes, or until the edges are set and the center has a very slight jiggle.
7
Remove from the oven and allow the cheesecake to cool to room temperature.
8
Refrigerate for at least 2 hours to allow the texture to firm up completely.
9
Top with the fresh mixed berries just before serving.