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

Oven-baked Greek yogurt and vanilla protein cheesecake topped with a warm, bursting mixed berry compote.

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NUTRITION

340kcal
Protein
41.6g
Fat
8g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.4 scoop Vanilla Whey Protein Powder

2 tablespoons Liquid Egg Whites

2 tablespoons Almond Flour

0.75 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or small oven-safe ramekin.

  • 2

    Press the almond flour firmly into the bottom of the prepared dish to create a thin, even crust layer.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, monk fruit sweetener, and vanilla extract until the mixture is completely smooth and no lumps remain.

  • 4

    Pour the yogurt cheesecake batter over the almond flour crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and the center has a slight, firm jiggle.

  • 6

    Remove from the oven and let it cool to room temperature, then transfer to the refrigerator for at least 2 hours to fully set.

  • 7

    While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat for 3-5 minutes until they begin to break down and release their juices.

  • 8

    Top the chilled cheesecake with the berry compote and serve immediately.

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

Oven-baked Greek yogurt and vanilla protein cheesecake topped with a warm, bursting mixed berry compote.

NUTRITION

340kcal
Protein
41.6g
Fat
8g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.4 scoop Vanilla Whey Protein Powder

2 tablespoons Liquid Egg Whites

2 tablespoons Almond Flour

0.75 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or small oven-safe ramekin.

  • 2

    Press the almond flour firmly into the bottom of the prepared dish to create a thin, even crust layer.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, monk fruit sweetener, and vanilla extract until the mixture is completely smooth and no lumps remain.

  • 4

    Pour the yogurt cheesecake batter over the almond flour crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and the center has a slight, firm jiggle.

  • 6

    Remove from the oven and let it cool to room temperature, then transfer to the refrigerator for at least 2 hours to fully set.

  • 7

    While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat for 3-5 minutes until they begin to break down and release their juices.

  • 8

    Top the chilled cheesecake with the berry compote and serve immediately.