Name: Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 140g Nonfat Greek Yogurt; 12g Vanilla Whey Protein Isolate; 28g Almond Flour; 1 large Egg White; 70g Fresh Raspberries; 10g Monk Fruit Sweetener; 0.5 tsp Vanilla Extract

Greek Yogurt Protein Cheesecake with Fresh 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 Fresh Berries

Baked Greek yogurt and vanilla protein cheesecake on a toasted almond flour crust, finished with a vibrant crown of fresh raspberries.

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NUTRITION

Protein

34.4g

Fat

15.7g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

140g Nonfat Greek Yogurt

12g Vanilla Whey Protein Isolate

28g Almond Flour

1 large Egg White

70g Fresh Raspberries

10g Monk Fruit Sweetener

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, mix the almond flour with a teaspoon of water and a pinch of monk fruit sweetener until it reaches a crumbly consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to create a thin, even crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, remaining monk fruit sweetener, and vanilla extract until the batter is completely smooth.
5
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
6
Bake for 20-25 minutes until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool at room temperature before refrigerating for at least 2 hours to firm up.
8
Top with the fresh raspberries just before serving for a bright, tart finish.