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

Baked Greek yogurt and vanilla protein cheesecake with an almond flour crust, topped with a warm and jammy mixed berry compote.

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NUTRITION

370kcal
Protein
38.1g
Fat
12.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

0.75 cup Mixed Berries

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin with coconut oil spray.

  • 2

    In a small bowl, combine the almond flour with a teaspoon of water and a pinch of your preferred zero-calorie sweetener until it forms a crumbly dough.

  • 3

    Press the almond flour mixture firmly into the bottom of the ramekin to create an even crust layer.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the mixture is completely smooth.

  • 5

    Pour the cheesecake batter over the crust in the ramekin, smoothing the top with a spatula.

  • 6

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

  • 7

    Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.

  • 8

    While the cheesecake chills, place the mixed berries in a small saucepan over medium-low heat.

  • 9

    Simmer the berries for 5 to 7 minutes, stirring occasionally, until they release their juices and thicken into a jammy compote.

  • 10

    Top the chilled cheesecake with the warm berry compote just before serving.

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

Baked Greek yogurt and vanilla protein cheesecake with an almond flour crust, topped with a warm and jammy mixed berry compote.

NUTRITION

370kcal
Protein
38.1g
Fat
12.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

0.75 cup Mixed Berries

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin with coconut oil spray.

  • 2

    In a small bowl, combine the almond flour with a teaspoon of water and a pinch of your preferred zero-calorie sweetener until it forms a crumbly dough.

  • 3

    Press the almond flour mixture firmly into the bottom of the ramekin to create an even crust layer.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the mixture is completely smooth.

  • 5

    Pour the cheesecake batter over the crust in the ramekin, smoothing the top with a spatula.

  • 6

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

  • 7

    Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.

  • 8

    While the cheesecake chills, place the mixed berries in a small saucepan over medium-low heat.

  • 9

    Simmer the berries for 5 to 7 minutes, stirring occasionally, until they release their juices and thicken into a jammy compote.

  • 10

    Top the chilled cheesecake with the warm berry compote just before serving.