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; 20g Vanilla Whey Protein Powder; 1/4 cup Egg Whites; 4 tbsp Almond Flour; 1/2 cup Mixed Berries; 1 tsp Coconut Oil; 1 tbsp Monk Fruit Sweetener (optional)

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 cheesecake with a grain-free almond crust, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

52g

Fat

21.3g

Carbs

25.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1/4 cup Egg Whites

4 tbsp Almond Flour

1/2 cup Mixed Berries

1 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener (optional)

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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 and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the pan.
3
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, and monk fruit sweetener 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 25-30 minutes or until the edges are set but the center still has a slight jiggle.
6
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick sauce.
7
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
8
Top with the berry compote before serving.