Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Powder; 46g Egg Whites; 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 protein-packed cheesecake made with whipped Greek yogurt and vanilla bean, baked until set and topped with a warm, jammy berry compote.

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NUTRITION

Protein

41.4g

Fat

9.1g

Carbs

24.3g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

46g Egg Whites

100g Frozen Mixed Berries

15g Almond Flour

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until the batter is completely smooth and aerated.
3
Lightly grease a small ramekin or 4-inch springform pan and dust the bottom with almond flour to create a thin base.
4
Pour the yogurt mixture into the prepared pan and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are firm and slightly golden, but the center still has a slight jiggle.
6
While the cheesecake bakes, place the frozen berries in a small saucepan over medium heat and simmer until they break down into a thick, glossy sauce.
7
Allow the cheesecake to cool to room temperature, then refrigerate for at least two hours to set fully.
8
Spoon the warm or chilled berry compote over the top before serving.