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 Nonfat Greek Yogurt; 1 large Egg White; 15g Vanilla Whey Protein Isolate; 100g Mixed Berries; 15g Almond Flour; 1 tsp Vanilla Extract; 1 tbsp Monk Fruit Sweetener

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 velvety Greek yogurt cheesecake baked with vanilla protein and a hint of almond, topped with a warm and jammy mixed berry compote.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.9g

Fat

8.8g

Carbs

23.3g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

1 large Egg White

15g Vanilla Whey Protein Isolate

100g Mixed Berries

15g Almond Flour

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F and line a small ramekin or 4-inch springform pan with parchment paper.
2
In a medium mixing bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, almond flour, vanilla extract, and monk fruit sweetener until the batter is completely smooth.
3
Pour the cheesecake batter into the prepared pan and use a spatula to smooth the surface.
4
Bake for 25 to 30 minutes until the edges are firm and slightly golden, while the center remains slightly jiggly.
5
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 8 to 10 minutes until they break down into a thick, jammy sauce.
6
Remove the cheesecake from the oven and allow it to cool at room temperature before refrigerating for at least 2 hours to set fully.
7
Top the chilled cheesecake with the berry compote just before serving.