Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200 grams Non-fat Greek Yogurt; 15 grams Vanilla Whey Protein Isolate; 1 Large Egg; 100 grams Mixed Berries; 7 grams Almond Flour; 1 tablespoon Monk Fruit Sweetener; 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 topped with a warm mixed berry compote and a bright, zesty lemon finish.

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NUTRITION

Protein

42.9g

Fat

9.7g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Non-fat Greek Yogurt

15 grams Vanilla Whey Protein Isolate

1 Large Egg

100 grams Mixed Berries

7 grams Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F and lightly grease a small ramekin or 4-inch springform pan.
2
Whisk the Greek yogurt, egg, vanilla protein powder, almond flour, monk fruit, and vanilla extract in a bowl until the batter is smooth.
3
Pour the mixture into the prepared pan and tap it gently to remove any air bubbles.
4
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
5
Simmer the mixed berries in a small saucepan over low heat while the cheesecake bakes, stirring until they become a thick sauce.
6
Allow the cheesecake to cool to room temperature, then refrigerate for at least two hours to firm up.
7
Top the chilled cheesecake with the warm berry compote and a sprinkle of fresh lemon zest.