Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Isolate; 1 Large Egg; 2 tbsp Almond Flour; 100g Frozen Mixed Berries; 1 tsp Vanilla Extract; 2 tsp 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

Baked with creamy Greek yogurt and vanilla protein, this crustless cheesecake is topped with a vibrant medley of warm, bursting mixed berries.

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NUTRITION

Protein

41.3g

Fat

13.1g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

180g Non-fat Greek Yogurt

15g Vanilla Whey Protein Isolate

1 Large Egg

2 tbsp Almond Flour

100g Frozen Mixed Berries

1 tsp Vanilla Extract

2 tsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or 4-inch springform pan.
2
In a mixing bowl, combine the Greek yogurt, whole egg, vanilla extract, and monk fruit sweetener, whisking until the texture is completely smooth.
3
Gently fold in the vanilla protein powder and almond flour until no dry clumps remain.
4
Pour the batter into your prepared dish and bake for 25 to 30 minutes until the edges are firm but the center remains slightly wobbly.
5
While the cake bakes, simmer the mixed berries in a small pan over low heat until they form a thick, syrupy compote.
6
Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least two hours to set.
7
Spoon the warm berry mixture over the chilled cheesecake before serving.