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 on a light almond crust, topped with a warm and jammy mixed berry compote.

Try 7 days free, then $12.99 / mo.

NUTRITION

365kcal
Protein
36.6g
Fat
15g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Powder

1 Large Egg

2.5 tablespoons Almond Flour

0.5 cup Frozen Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin or small springform pan.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or monk fruit sweetener until it reaches a crumbly consistency, then press it firmly into the bottom of the prepared pan.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, egg, vanilla protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth and free of lumps.

  • 4

    Pour the cheesecake batter over the almond crust and smooth the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature before placing it in the refrigerator for at least 2 hours to set completely.

  • 7

    While the cheesecake chills, place the frozen mixed berries in a small saucepan over medium heat and simmer for 5 minutes until they break down into a thick sauce.

  • 8

    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 on a light almond crust, topped with a warm and jammy mixed berry compote.

NUTRITION

365kcal
Protein
36.6g
Fat
15g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Powder

1 Large Egg

2.5 tablespoons Almond Flour

0.5 cup Frozen Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin or small springform pan.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or monk fruit sweetener until it reaches a crumbly consistency, then press it firmly into the bottom of the prepared pan.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, egg, vanilla protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth and free of lumps.

  • 4

    Pour the cheesecake batter over the almond crust and smooth the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature before placing it in the refrigerator for at least 2 hours to set completely.

  • 7

    While the cheesecake chills, place the frozen mixed berries in a small saucepan over medium heat and simmer for 5 minutes until they break down into a thick sauce.

  • 8

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