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; 20 grams Vanilla Whey Isolate; 1 large Egg White; 1 cup Mixed Berries; 1.5 tablespoons Almond Flour; 1 teaspoon Vanilla Extract

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

Oven-baked Greek yogurt and vanilla protein cheesecake topped with a vibrant medley of simmered mixed berries and a touch of fragrant lemon zest.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43g

Fat

7.5g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

20 grams Vanilla Whey Isolate

1 large Egg White

1 cup Mixed Berries

1.5 tablespoons Almond Flour

1 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F and lightly grease a small ramekin or springform pan.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and almond flour until the batter is completely smooth.
3
Pour the mixture into the prepared pan and smooth the top with a spatula.
4
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
5
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer until they break down into a thick compote.
6
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to firm up.
7
Top the chilled cheesecake with the warm berry compote and a sprinkle of lemon zest before serving.