Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 tbsp Almond Flour; 1.5 tsp Coconut Oil; 3/4 cup Non-fat Greek Yogurt; 1.5 tbsp Vanilla Whey Protein; 1 large Egg White; 3/4 cup Mixed Berries; 1 tbsp Monk Fruit Sweetener; 1/2 tsp 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 with an almond flour crust, topped with a vibrant, jammy berry compote.

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NUTRITION

Protein

38g

Fat

19.7g

Carbs

24.9g

SERVINGS

1 serving

INGREDIENTS

3 tbsp Almond Flour

1.5 tsp Coconut Oil

3/4 cup Non-fat Greek Yogurt

1.5 tbsp Vanilla Whey Protein

1 large Egg White

3/4 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch ramekin or small springform pan.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust layer.
4
In a separate bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit, and vanilla extract until completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set fully.
8
While the cake chills, heat the mixed berries in a small saucepan over medium heat until they break down into a thick sauce.
9
Top the chilled cheesecake with the berry compote before serving.