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

A creamy Greek yogurt and vanilla protein cheesecake baked to perfection and topped with a vibrant medley of warm, bursting mixed berries.

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NUTRITION

342kcal
Protein
39.9g
Fat
9.1g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

180g Non-fat Greek Yogurt

15g Vanilla Protein Powder

60g Liquid Egg Whites

15g Almond Flour

75g Mixed Berries

1 tsp Maple Syrup

1 tbsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

0.5 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with the maple syrup until it reaches a sandy consistency, then press it firmly into the bottom of the pan to form a crust.

  • 3

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, vanilla extract, and lemon zest until the batter is completely smooth and lump-free.

  • 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 and the center has a slight jiggle when shaken.

  • 6

    While the cheesecake is baking, place the mixed berries in a small saucepan over medium heat and simmer for 5 minutes until they are soft and the juices have thickened slightly.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature for 30 minutes, then refrigerate for at least 2 hours to set.

  • 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

A creamy Greek yogurt and vanilla protein cheesecake baked to perfection and topped with a vibrant medley of warm, bursting mixed berries.

NUTRITION

342kcal
Protein
39.9g
Fat
9.1g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

180g Non-fat Greek Yogurt

15g Vanilla Protein Powder

60g Liquid Egg Whites

15g Almond Flour

75g Mixed Berries

1 tsp Maple Syrup

1 tbsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

0.5 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with the maple syrup until it reaches a sandy consistency, then press it firmly into the bottom of the pan to form a crust.

  • 3

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, vanilla extract, and lemon zest until the batter is completely smooth and lump-free.

  • 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 and the center has a slight jiggle when shaken.

  • 6

    While the cheesecake is baking, place the mixed berries in a small saucepan over medium heat and simmer for 5 minutes until they are soft and the juices have thickened slightly.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature for 30 minutes, then refrigerate for at least 2 hours to set.

  • 8

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