Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Non-fat Greek Yogurt; 22g Vanilla Protein Powder; 1 large Egg White; 2 tbsp Almond Flour; 1/2 cup Mixed Berries; 1/2 tsp Coconut Oil; 1 tsp Monk Fruit Sweetener; 1/2 tsp 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 cheesecake over a toasted almond crust, finished with a burst of juicy mixed berries.

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NUTRITION

Protein

42.7g

Fat

10.4g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

180g Non-fat Greek Yogurt

22g Vanilla Protein Powder

1 large Egg White

2 tbsp Almond Flour

1/2 cup Mixed Berries

1/2 tsp Coconut Oil

1 tsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of a 4-inch ramekin or mini springform pan to create the crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
5
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes or until the edges are firm but the center still has a slight jiggle.
7
Remove from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator to chill for at least 2 hours.
8
Top the chilled cheesecake with mixed berries and serve cold.