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 tablespoons Almond Flour; 0.5 cup Mixed Berries; 2 teaspoons 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

Baked Greek yogurt and vanilla protein cheesecake over a simple almond flour crust, finished with a topping of vibrant, juicy mixed berries.

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NUTRITION

Protein

42.1g

Fat

7.9g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

2 tablespoons Almond Flour

0.5 cup Mixed Berries

2 teaspoons Maple Syrup

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PREPARATION

1
Preheat your oven to 325°F and line a small 4-inch springform pan or oven-safe ramekin with parchment paper.
2
In a small bowl, mix the almond flour with one teaspoon of the maple syrup until it reaches a sandy consistency, then press firmly into the bottom of the pan to form the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and the remaining teaspoon of maple syrup until the batter is completely smooth.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly to the touch.
6
Remove from the oven and allow to cool at room temperature before transferring to the refrigerator to chill for at least 2 hours.
7
Top the chilled cheesecake with fresh mixed berries just before serving.