Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Nonfat Greek Yogurt; 60g Egg Whites; 15g Vanilla Whey Protein Powder; 100g Frozen Mixed Berries; 15g Almond Flour

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

A crustless cheesecake made with Greek yogurt and vanilla protein, baked until set and topped with a vibrant, jammy berry compote.

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NUTRITION

Protein

40.7g

Fat

9.1g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

180g Nonfat Greek Yogurt

60g Egg Whites

15g Vanilla Whey Protein Powder

100g Frozen Mixed Berries

15g Almond Flour

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or small ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, and almond flour until the batter is completely smooth.
3
Pour the mixture into the prepared pan and tap it on the counter to release any air bubbles.
4
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.
5
While the cheesecake bakes, place the frozen berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy sauce.
6
Remove the cheesecake from the oven and let it cool at room temperature for 20 minutes, then refrigerate for at least 2 hours.
7
Serve the chilled cheesecake topped with the warm or cooled berry compote.