Name: Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Non-fat Greek Yogurt; 18g Vanilla Whey Protein Isolate; 1 large Egg White; 2 tbsp Almond Flour; 3/4 cup Mixed Berries; 1 tsp Almond Butter; 1 tbsp Monk Fruit Sweetener; 1/2 tsp Vanilla Extract

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

Greek Yogurt Protein Cheesecake with Fresh Berries

A protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and topped with a vibrant medley of juicy berries.

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NUTRITION

Protein

42.6g

Fat

10.6g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Non-fat Greek Yogurt

18g Vanilla Whey Protein Isolate

1 large Egg White

2 tbsp Almond Flour

3/4 cup Mixed Berries

1 tsp Almond Butter

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or a 4-inch mini springform pan.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla whey protein, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and free of lumps.
3
Fold in the almond flour and almond butter, stirring until the mixture is thick and well combined.
4
Pour the cheesecake batter into the prepared ramekin and smooth the top with a spatula.
5
Bake for 20-25 minutes, or until the edges are set and firm to the touch while the center remains slightly jiggly.
6
Remove from the oven and let it cool to room temperature on a wire rack.
7
Place the cheesecake in the refrigerator for at least 2 hours, or overnight, to allow the texture to fully set.
8
Top with the fresh mixed berries just before serving for a burst of natural sweetness.