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; 12 grams Vanilla Whey Protein Powder; 1 large Egg White; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 0.6 cup Mixed Berries; 1 teaspoon Maple Syrup

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

A chilled Greek yogurt cheesecake baked with a hint of vanilla and almond, topped with a vibrant, jammy berry compote.

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NUTRITION

Protein

40.8g

Fat

12.4g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.6 cup Mixed Berries

1 teaspoon Maple Syrup

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the ramekin to form the crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and maple syrup until the mixture is completely smooth and no lumps remain.
4
Pour the yogurt filling over the almond crust and smooth the top with a spoon.
5
Bake for 25 to 30 minutes until the edges are firm and slightly golden, while the center still has a slight jiggle.
6
Remove from the oven and allow to cool to room temperature before placing in the refrigerator to set for at least 2 hours.
7
Top with the mixed berries just before serving for a fresh, tart finish.