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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Baked Greek yogurt and vanilla protein cheesecake with a light almond flour base, topped with a burst of juicy mixed berries.

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NUTRITION

351kcal
Protein
42.5g
Fat
8.8g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Honey

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin or 4-inch springform pan.

  • 2

    In a small bowl, mix the almond flour with a tiny drop of water or a fraction of the honey until it reaches a crumbly consistency, then press it firmly into the bottom of the prepared pan to form a thin crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and vanilla extract until the batter is completely smooth and free of lumps.

  • 4

    Pour the cheesecake batter over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, jelly-like jiggle.

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to set properly.

  • 7

    While the cheesecake chills, place the mixed berries and honey in a small saucepan over medium heat, simmering for 5-8 minutes until the berries burst and form a thick, juicy sauce.

  • 8

    Spoon the chilled berry compote over the cheesecake just before serving.

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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Baked Greek yogurt and vanilla protein cheesecake with a light almond flour base, topped with a burst of juicy mixed berries.

NUTRITION

351kcal
Protein
42.5g
Fat
8.8g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Honey

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin or 4-inch springform pan.

  • 2

    In a small bowl, mix the almond flour with a tiny drop of water or a fraction of the honey until it reaches a crumbly consistency, then press it firmly into the bottom of the prepared pan to form a thin crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and vanilla extract until the batter is completely smooth and free of lumps.

  • 4

    Pour the cheesecake batter over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, jelly-like jiggle.

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to set properly.

  • 7

    While the cheesecake chills, place the mixed berries and honey in a small saucepan over medium heat, simmering for 5-8 minutes until the berries burst and form a thick, juicy sauce.

  • 8

    Spoon the chilled berry compote over the cheesecake just before serving.