Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Nonfat Greek Yogurt; 1 large Egg White; 2 tablespoons Vanilla Whey Protein Powder; 2 tablespoons Almond Flour; 0.75 cup Mixed Berries; 1 teaspoon Coconut Oil; 1 teaspoon Honey; 1 teaspoon Vanilla Extract

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 resting on a toasted almond crust and finished with a jammy mixed berry compote.

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NUTRITION

Protein

41.6g

Fat

14.5g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt

1 large Egg White

2 tablespoons Vanilla Whey Protein Powder

2 tablespoons Almond Flour

0.75 cup Mixed Berries

1 teaspoon Coconut Oil

1 teaspoon Honey

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.
2
In a small bowl, combine the almond flour, coconut oil, and honey until a crumbly dough forms.
3
Press the almond mixture firmly into the bottom of the prepared dish to create an even crust.
4
In a separate bowl, whisk together the Greek yogurt, egg white, whey protein powder, and vanilla extract until the batter is completely smooth.
5
Pour the yogurt mixture over the crust and bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
6
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer until they burst and become jammy.
7
Allow the cheesecake to cool at room temperature before refrigerating for at least two hours to set completely.
8
Serve the chilled cheesecake topped with the warm or cooled berry compote.