Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 2 tbsp Almond Flour; 1 cup Frozen Mixed Berries; 2 tbsp Monk Fruit Sweetener; 1 tsp Lemon Juice

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 crustless cheesecake made with Greek yogurt and vanilla protein, topped with a warm mixed berry compote for a burst of jammy sweetness.

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NUTRITION

Protein

40.7g

Fat

8.7g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

2 tbsp Almond Flour

1 cup Frozen Mixed Berries

2 tbsp Monk Fruit Sweetener

1 tsp Lemon Juice

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, almond flour, and 1 tablespoon of monk fruit sweetener until the batter is completely smooth.
3
Pour the cheesecake mixture into the prepared pan and smooth the top with a spatula.
4
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight jiggle.
5
While the cheesecake bakes, place the frozen berries, lemon juice, and the remaining tablespoon of monk fruit sweetener in a small saucepan over medium heat.
6
Simmer the berries for 5 to 8 minutes, mashing slightly, until the mixture thickens into a jam-like consistency.
7
Remove the cheesecake from the oven and let it cool at room temperature before transferring to the refrigerator to chill for at least 2 hours.
8
Serve the chilled cheesecake topped with the warm or cold berry compote.