Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein; 50g Low-fat Cottage Cheese; 30g Egg Whites; 100g Mixed Berries; 1.5 tbsp Almond Flour; 1 tsp Honey; 0.5 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

Creamy cheesecake made with Greek yogurt and vanilla protein, baked until set and topped with a warm, jammy berry compote.

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NUTRITION

Protein

39.5g

Fat

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein

50g Low-fat Cottage Cheese

30g Egg Whites

100g Mixed Berries

1.5 tbsp Almond Flour

1 tsp Honey

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F and lightly grease a small ramekin.
2
Blend the cottage cheese in a high-speed blender or food processor until perfectly smooth.
3
In a medium mixing bowl, whisk the smooth cottage cheese with Greek yogurt, protein powder, egg whites, and vanilla extract until well combined.
4
Press the almond flour into the bottom of the ramekin to create a thin, even base.
5
Pour the cheesecake batter over the almond flour layer.
6
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
7
Simmer the mixed berries and honey in a small saucepan over medium heat until the fruit softens into a thick sauce.
8
Let the cheesecake cool at room temperature, then refrigerate for at least 2 hours to firm up.
9
Spoon the chilled berry compote over the top just before serving.