Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 18g Vanilla Whey Protein Powder; 1 large Egg White; 100g Frozen Mixed Berries; 2 tbsp Almond Flour; 1 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 velvety crustless cheesecake made with Greek yogurt and vanilla protein, baked until set and topped with a vibrant, jammy berry compote.

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NUTRITION

Protein

42.7g

Fat

8.9g

Carbs

23.9g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

18g Vanilla Whey Protein Powder

1 large Egg White

100g Frozen Mixed Berries

2 tbsp Almond Flour

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, almond flour, and monk fruit sweetener until the batter is completely smooth.
3
Lightly grease a 4-inch springform pan or a large oven-safe ramekin with a small amount of coconut oil or cooking spray.
4
Pour the cheesecake batter into the prepared dish and smooth the surface with a spatula.
5
Bake for 25-30 minutes, or until the edges are set and firm but the center still has a slight jiggle.
6
While the cheesecake is baking, place the frozen mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick sauce.
7
Remove the cheesecake from the oven and allow it to cool to room temperature, then transfer to the refrigerator for at least 2 hours to set fully.
8
Serve chilled, topped with the warm or cooled jammy berry compote.