Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 220g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Powder; 1 large Egg White; 20g Almond Flour; 0.5 cup Mixed Berries; 1 teaspoon Vanilla Extract; 1 tablespoon Monk Fruit Sweetener

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

A protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and finished with a vibrant burst of tart mixed berries.

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NUTRITION

Protein

42.9g

Fat

11.8g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

220g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

20g Almond Flour

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.
2
Mix the almond flour with a teaspoon of water or monk fruit sweetener to create a slightly damp crumble, then press it firmly into the bottom of the dish to form a thin crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla whey protein, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth and free of lumps.
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 and the center has a very slight jiggle when shaken.
6
Remove from the oven and let it cool at room temperature for 15 minutes before transferring to the refrigerator to chill for at least 2 hours.
7
Once chilled, top with the mixed berries and serve cold.