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; 0.5 scoop Vanilla Whey Protein Powder; 0.25 cup Egg Whites; 0.25 cup Low-fat Cottage Cheese; 1 tablespoon Almond Flour; 1 tablespoon Almond Butter; 1.5 cups Mixed Berries

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 velvety protein cheesecake made with Greek yogurt and vanilla whey, baked until set and topped with a jammy berry compote.

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NUTRITION

Protein

55.5g

Fat

14g

Carbs

41g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

0.25 cup Egg Whites

0.25 cup Low-fat Cottage Cheese

1 tablespoon Almond Flour

1 tablespoon Almond Butter

1.5 cups Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 6-inch springform pan.
2
Combine the almond flour and almond butter in a small bowl until a crumbly paste forms, then press it firmly into the bottom of the pan to create a thin base.
3
In a blender, combine the Greek yogurt, cottage cheese, egg whites, and protein powder, processing until the batter is completely smooth and aerated.
4
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
5
Bake for 35 to 40 minutes or until the edges are firm but the center still has a slight jiggle.
6
Allow the cheesecake to cool to room temperature before transferring it to the refrigerator to chill for at least 4 hours.
7
Heat the mixed berries in a small saucepan over medium heat for 5 minutes until they release their juices and become syrupy.
8
Slice the chilled cheesecake and top with the warm, jammy berry compote before serving.