Name: Creamy Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 12 grams Vanilla Whey Protein Isolate; 1 large Egg White; 2.5 tablespoons Almond Flour; 0.5 cup Fresh Raspberries; 1 teaspoon Honey; 1 teaspoon Vanilla Extract

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

Oven-baked Greek yogurt and vanilla protein cheesecake topped with a medley of fresh raspberries and blueberries for a burst of juicy sweetness.

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NUTRITION

Protein

41.1g

Fat

9.8g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Isolate

1 large Egg White

2.5 tablespoons Almond Flour

0.5 cup Fresh Raspberries

1 teaspoon Honey

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
2
In a small bowl, mix the almond flour with the honey and a tiny splash of water until a crumbly dough forms, then press it firmly into the bottom of the prepared dish.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract 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 or until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to firm up.
7
Top the chilled cheesecake with fresh raspberries before serving.