Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 2.2 tablespoons Almond Flour; 0.5 cup Mixed Berries; 1 teaspoon 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

Creamy Greek yogurt and vanilla protein baked into a light cheesecake, finished with a vibrant and tangy mixed berry compote.

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NUTRITION

Protein

42.8g

Fat

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

2.2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and monk fruit sweetener until the batter is completely smooth and lump-free.
3
Gently fold in the almond flour which acts as a gluten-free binder to give the cheesecake its structure.
4
Pour the mixture into the prepared pan and smooth the surface with a spatula.
5
Bake for 25 to 30 minutes or until the edges are firm and slightly golden while the center remains slightly jiggly.
6
While the cake bakes, place the mixed berries in a small saucepan over medium heat and simmer until they break down into a thick, syrupy compote.
7
Remove the cheesecake from the oven and let it cool at room temperature before refrigerating for at least two hours to set.
8
Serve chilled with the berry compote spooned generously over the top.