Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 20 grams Vanilla Whey Protein Isolate; 1 large Egg White; 2 tablespoons Almond Flour; 1/2 cup Mixed Berries; 2 teaspoons Maple Syrup

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

Baked Greek yogurt and vanilla protein cheesecake topped with a vibrant medley of bursting mixed berries.

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NUTRITION

Protein

42.5g

Fat

8.7g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

20 grams Vanilla Whey Protein Isolate

1 large Egg White

2 tablespoons Almond Flour

1/2 cup Mixed Berries

2 teaspoons Maple Syrup

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, combine the almond flour with a teaspoon of water to create a crumbly paste and press it firmly into the bottom of the dish to form a light base.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and maple syrup until the batter is completely smooth and free of lumps.
4
Pour the cheesecake mixture over the almond flour base and smooth the top with a spatula or the back of a spoon.
5
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle when moved.
6
Allow the cheesecake to cool at room temperature for thirty minutes, then refrigerate for at least two hours to allow the texture to firm up properly.
7
Top with the fresh mixed berries just before serving for a bright and tart finish.