Name: Silky Greek Yogurt Protein Cheesecake with Berry Compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Non-fat Plain Greek Yogurt; 1 large Egg White; 8g Vanilla Whey Protein Powder; 3 tbsp Almond Flour; 1 tsp Coconut Oil; 100g Mixed Berries; 1 tbsp Maple Syrup; 0.5 tsp Vanilla Extract

Silky Greek Yogurt Protein Cheesecake with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Berry Compote

Baked Greek yogurt and vanilla protein cheesecake on a toasted almond crust, finished with a warm, bubbling berry compote.

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NUTRITION

Protein

32.3g

Fat

17.1g

Carbs

37g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Plain Greek Yogurt

1 large Egg White

8g Vanilla Whey Protein Powder

3 tbsp Almond Flour

1 tsp Coconut Oil

100g Mixed Berries

1 tbsp Maple Syrup

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of a small oven-safe ramekin or mini springform pan.
4
In a separate bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, and vanilla extract until completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
7
While the cheesecake bakes, place the mixed berries and maple syrup in a small saucepan over medium heat.
8
Simmer the berries for 5-8 minutes, mashing slightly, until the liquid thickens into a compote.
9
Allow the cheesecake to cool at room temperature for 20 minutes, then refrigerate for at least 2 hours.
10
Top the chilled cheesecake with the berry compote before serving.