Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 0.4 scoop Vanilla Whey Protein Powder; 1 large Egg White; 2 tablespoons Almond Flour; 1 cup Mixed Berries; 1 tablespoon Monk Fruit Sweetener; 0.5 teaspoon Vanilla Extract

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

Baked Greek yogurt and vanilla protein form a velvety cheesecake over a nutty almond base, finished with a crown of juicy mixed berries.

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NUTRITION

Protein

41.7g

Fat

8.1g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.4 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

1 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Mix the almond flour with a teaspoon of water or a pinch of monk fruit to form a crumbly paste and press it firmly into the bottom of the dish to create a base.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the mixture is completely smooth and lump-free.
4
Pour the yogurt batter over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center remains slightly jiggly.
6
Remove from the oven and allow the cheesecake to cool to room temperature before placing it in the refrigerator for at least 3 hours to firm up.
7
Top with the fresh mixed berries just before serving for a bright and juicy finish.