Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 0.75 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 0.75 cup Mixed Berries; 1 tsp Vanilla Extract; 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

A creamy, crustless cheesecake made with Greek yogurt and vanilla protein, baked until set and topped with a vibrant, jammy berry compote.

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NUTRITION

Protein

42.1g

Fat

1.6g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

1 large Egg White

0.75 cup Mixed Berries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or dish.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth and lump-free.
3
Pour the cheesecake mixture into the prepared dish and smooth the top with a spatula.
4
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, custard-like jiggle.
5
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy sauce.
6
Remove the cheesecake from the oven and allow it to cool completely at room temperature.
7
Transfer the cheesecake to the refrigerator for at least 2 hours to set fully.
8
Spread the berry compote over the chilled cheesecake before serving.