Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 1/2 scoop Vanilla Whey Protein; 1/4 cup Liquid Egg Whites; 1 oz Neufchatel Cheese; 1.5 tbsp Almond Flour; 1/2 cup Mixed Berries; 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

Individual cheesecakes baked with creamy Greek yogurt and vanilla, served over a light almond crust and topped with a warm, jammy berry compote.

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NUTRITION

Protein

42.2g

Fat

13.4g

Carbs

23.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1/2 scoop Vanilla Whey Protein

1/4 cup Liquid Egg Whites

1 oz Neufchatel Cheese

1.5 tbsp Almond Flour

1/2 cup Mixed Berries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or large ramekin.
2
Mix the almond flour with a teaspoon of water to form a crumbly dough and press it firmly into the bottom of the dish.
3
In a blender, combine the Greek yogurt, protein powder, egg whites, Neufchatel cheese, vanilla extract, and monk fruit sweetener.
4
Process until the batter is completely smooth and pour it over the almond base.
5
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
6
In a small saucepan over medium heat, simmer the mixed berries until they release their juices and become a thick, jammy sauce.
7
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set.
8
Spoon the berry compote over the chilled cheesecake before serving.