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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Baked Greek yogurt and vanilla protein cheesecake with an almond flour base, topped with a vibrant and jammy mixed berry compote.

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NUTRITION

359kcal
Protein
40.3g
Fat
13g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10 grams Vanilla Whey Protein Isolate

3 tablespoons Egg Whites

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Coconut Oil

2 tablespoons Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.

  • 2

    Mix the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency, then press it firmly into the bottom of the dish to form the crust.

  • 3

    Whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, and vanilla extract in a medium bowl until the batter is completely smooth and lump-free.

  • 4

    Pour the cheesecake batter over the prepared almond crust and smooth the surface with a spoon.

  • 5

    Bake for 25 to 30 minutes until the edges are firm and set, but the center remains slightly jiggly.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature before placing it in the refrigerator for at least two hours to firm up.

  • 7

    Simmer the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a sauce, then spoon the mixture over the chilled cheesecake before serving.

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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Baked Greek yogurt and vanilla protein cheesecake with an almond flour base, topped with a vibrant and jammy mixed berry compote.

NUTRITION

359kcal
Protein
40.3g
Fat
13g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10 grams Vanilla Whey Protein Isolate

3 tablespoons Egg Whites

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Coconut Oil

2 tablespoons Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.

  • 2

    Mix the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency, then press it firmly into the bottom of the dish to form the crust.

  • 3

    Whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, and vanilla extract in a medium bowl until the batter is completely smooth and lump-free.

  • 4

    Pour the cheesecake batter over the prepared almond crust and smooth the surface with a spoon.

  • 5

    Bake for 25 to 30 minutes until the edges are firm and set, but the center remains slightly jiggly.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature before placing it in the refrigerator for at least two hours to firm up.

  • 7

    Simmer the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a sauce, then spoon the mixture over the chilled cheesecake before serving.