Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.7 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein; 2 large Egg Whites; 3 tbsp Almond Flour; 1 cup Mixed Berries; 1 tbsp Monk Fruit Sweetener

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 with creamy Greek yogurt and vanilla protein, this individual cheesecake is finished with a warm and jammy mixed berry compote.

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NUTRITION

Protein

41g

Fat

12.2g

Carbs

37.3g

SERVINGS

1 serving

INGREDIENTS

0.7 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein

2 large Egg Whites

3 tbsp Almond Flour

1 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat oven to 325°F and lightly grease a 4-inch springform pan or large ramekin.
2
In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and monk fruit sweetener until the batter is completely smooth.
3
Press the almond flour into the bottom of the prepared pan to form a thin and even base.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
6
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to firm up.
7
While the cake chills, heat the mixed berries in a small saucepan over medium heat until they break down into a thick sauce.
8
Spoon the warm berry compote over the chilled cheesecake just before serving.