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; 0.25 cup Egg Whites; 4 tablespoons Almond Flour; 0.5 cup Mixed Berries; 1 teaspoon Coconut Oil; 1 teaspoon Maple Syrup

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

Oven-baked Greek yogurt cheesecake with a grain-free almond crust, topped with a vibrant medley of bursting mixed berries.

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NUTRITION

Protein

49.2g

Fat

20.3g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

0.25 cup Egg Whites

4 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Coconut Oil

1 teaspoon Maple Syrup

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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 small bowl, combine the almond flour, melted coconut oil, and maple syrup until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust.
4
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites 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
Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to firm up.
8
Top with the mixed berries just before serving for a fresh and tangy finish.