Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.8 cup Nonfat Greek Yogurt; 0.6 scoop Vanilla Whey Protein; 1 large Egg White; 1.5 tbsp Almond Flour; 0.5 cup Mixed Berries; 0.5 tsp Coconut Oil; 1 tsp 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 velvety cheesecake made with Greek yogurt and vanilla protein, baked on a nutty almond crust and finished with a vibrant, jammy berry compote.

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NUTRITION

Protein

42.6g

Fat

10.2g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Nonfat Greek Yogurt

0.6 scoop Vanilla Whey Protein

1 large Egg White

1.5 tbsp Almond Flour

0.5 cup Mixed Berries

0.5 tsp Coconut Oil

1 tsp Monk Fruit Sweetener

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PREPARATION

1
Preheat oven to 325°F.
2
Mix almond flour with coconut oil in a small bowl and press firmly into the bottom of a 4-inch ramekin.
3
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and monk fruit until the batter is completely smooth.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25 minutes or until the edges are set but the center still has a slight jiggle.
6
While the cheesecake bakes, simmer the mixed berries in a small saucepan over medium heat until they soften into a thick sauce.
7
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least two hours.
8
Top the chilled cheesecake with the warm berry compote just before serving.