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; 25g Vanilla Whey Protein Isolate; 100g Liquid Egg Whites; 100g Mixed Berries; 7g Almond Flour; 1 tsp 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

A crustless cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

54.7g

Fat

4.5g

Carbs

22.4g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

25g Vanilla Whey Protein Isolate

100g Liquid Egg Whites

100g Mixed Berries

7g Almond Flour

1 tsp Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F and line a small 4-inch springform pan with parchment paper.
2
Whisk together the Greek yogurt, egg whites, protein powder, almond flour, vanilla, and a calorie-free sweetener until the batter is completely smooth.
3
Pour the batter into the prepared pan and tap it on the counter to release any air bubbles.
4
Bake for 25 to 30 minutes until the edges are firm and the center has a slight, custard-like jiggle.
5
While the cake bakes, simmer the mixed berries in a small saucepan over medium heat until they break down into a thick sauce.
6
Allow the cheesecake to cool to room temperature before refrigerating for at least two hours to set properly.
7
Top the chilled cheesecake with the berry compote and serve cold.