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 Non-fat Plain Greek Yogurt; 2 tablespoons Liquid Egg Whites; 0.5 scoop Vanilla Whey Protein Powder; 2 tablespoons Almond Flour; 0.75 cup Mixed Berries; 0.5 teaspoon Vanilla Extract

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

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

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NUTRITION

Protein

42.5g

Fat

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

2 tablespoons Liquid Egg Whites

0.5 scoop Vanilla Whey Protein Powder

2 tablespoons Almond Flour

0.75 cup Mixed Berries

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or large oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, liquid egg whites, vanilla protein powder, almond flour, and vanilla extract until the batter is completely smooth.
3
Taste the batter and add a drop of liquid stevia or monk fruit if additional sweetness is desired.
4
Pour the mixture into the prepared pan and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are firm and slightly golden while the center remains just a bit jiggly.
6
Remove from the oven and allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.
7
While the cake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-7 minutes until they break down into a thick, jammy sauce.
8
Top the chilled cheesecake with the warm berry compote just before serving.