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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-packed cheesecake made with Greek yogurt and vanilla, baked on a nutty almond crust and finished with a velvety berry compote.

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NUTRITION

359kcal
Protein
40.3g
Fat
11.6g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

12g Vanilla Whey Protein Isolate

1 large Egg White

100g Mixed Berries

2 tbsp Almond Flour

5g Crushed Walnuts

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    In a small bowl, combine the almond flour and finely crushed walnuts with a teaspoon of water or monk fruit syrup to create a crumbly paste.

  • 3

    Press the nut mixture firmly into the bottom of a 4-inch oven-safe ramekin or mini springform pan to form the crust.

  • 4

    In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth and lump-free.

  • 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 in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick sauce.

  • 8

    Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 2 hours.

  • 9

    Top the chilled cheesecake with the berry compote before serving.

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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-packed cheesecake made with Greek yogurt and vanilla, baked on a nutty almond crust and finished with a velvety berry compote.

NUTRITION

359kcal
Protein
40.3g
Fat
11.6g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

12g Vanilla Whey Protein Isolate

1 large Egg White

100g Mixed Berries

2 tbsp Almond Flour

5g Crushed Walnuts

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    In a small bowl, combine the almond flour and finely crushed walnuts with a teaspoon of water or monk fruit syrup to create a crumbly paste.

  • 3

    Press the nut mixture firmly into the bottom of a 4-inch oven-safe ramekin or mini springform pan to form the crust.

  • 4

    In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth and lump-free.

  • 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 in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick sauce.

  • 8

    Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 2 hours.

  • 9

    Top the chilled cheesecake with the berry compote before serving.