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

Creamy Greek yogurt and vanilla protein baked over a light almond crust, finished with a vibrant and tart berry compote. Velvety.

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NUTRITION

344kcal
Protein
43.6g
Fat
7.7g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

2 tablespoons Almond Flour

0.75 cup Mixed Berries

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch ramekin or springform pan.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water and a pinch of monk fruit sweetener until it forms a moist crumble, then press it firmly into the bottom of the prepared ramekin.

  • 3

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

  • 4

    Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and slightly firm to the touch, but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick, syrupy compote.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours.

  • 8

    Once chilled, spoon the berry compote over the top and serve cold.

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

Creamy Greek yogurt and vanilla protein baked over a light almond crust, finished with a vibrant and tart berry compote. Velvety.

NUTRITION

344kcal
Protein
43.6g
Fat
7.7g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

2 tablespoons Almond Flour

0.75 cup Mixed Berries

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch ramekin or springform pan.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water and a pinch of monk fruit sweetener until it forms a moist crumble, then press it firmly into the bottom of the prepared ramekin.

  • 3

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

  • 4

    Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and slightly firm to the touch, but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick, syrupy compote.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours.

  • 8

    Once chilled, spoon the berry compote over the top and serve cold.