Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

A light almond-crusted cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and topped with a handful of velvety fresh berries.

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NUTRITION

345kcal
Protein
39.3g
Fat
10.6g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Greek Yogurt (2% fat, plain)

0.4 scoop Vanilla Whey Protein Powder

1 large Egg White

1.5 tablespoons Almond Flour

0.5 cup Fresh Raspberries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water until it forms a crumbly paste, then press it firmly into the bottom of the prepared pan to create a thin base.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, monk fruit sweetener, and lemon zest until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture over the almond base and smooth the top with a spatula or the back of a spoon.

  • 5

    Bake for 25-30 minutes, or until the edges are set but the center still has a slight, delicate jiggle.

  • 6

    Remove from the oven and let it cool to room temperature on a wire rack, then refrigerate for at least 2 hours to allow the cheesecake to firm up properly.

  • 7

    Top with the fresh raspberries just before serving for a bright, tart contrast to the creamy filling.

Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

A light almond-crusted cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and topped with a handful of velvety fresh berries.

NUTRITION

345kcal
Protein
39.3g
Fat
10.6g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Greek Yogurt (2% fat, plain)

0.4 scoop Vanilla Whey Protein Powder

1 large Egg White

1.5 tablespoons Almond Flour

0.5 cup Fresh Raspberries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water until it forms a crumbly paste, then press it firmly into the bottom of the prepared pan to create a thin base.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, monk fruit sweetener, and lemon zest until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture over the almond base and smooth the top with a spatula or the back of a spoon.

  • 5

    Bake for 25-30 minutes, or until the edges are set but the center still has a slight, delicate jiggle.

  • 6

    Remove from the oven and let it cool to room temperature on a wire rack, then refrigerate for at least 2 hours to allow the cheesecake to firm up properly.

  • 7

    Top with the fresh raspberries just before serving for a bright, tart contrast to the creamy filling.