Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 250g Non-fat Greek Yogurt; 25g Vanilla Whey Protein Powder; 46g Liquid Egg Whites; 20g Almond Flour; 100g Mixed Berries; 1 tsp Vanilla Extract; 2 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 crustless cheesecake baked with Greek yogurt and vanilla protein, finished with a vibrant and jammy berry compote.

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NUTRITION

Protein

56g

Fat

12.1g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

250g Non-fat Greek Yogurt

25g Vanilla Whey Protein Powder

46g Liquid Egg Whites

20g Almond Flour

100g Mixed Berries

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
Whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and monk fruit sweetener in a large bowl until the mixture is completely smooth.
3
Gently fold in the almond flour until just combined to help stabilize the texture.
4
Pour the batter into a 6-inch springform pan lined with parchment paper.
5
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
6
Allow the cheesecake to cool to room temperature before transferring it to the refrigerator to set for at least three hours.
7
Heat the mixed berries in a small saucepan over medium heat until they break down into a thick sauce.
8
Serve the chilled cheesecake with the jammy berry compote spooned over the top.