Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 3 tablespoons Liquid Egg Whites; 12 grams Vanilla Whey Protein Powder; 2 tablespoons Almond Flour; 0.5 cup Mixed Berries; 1 tablespoon Monk Fruit Sweetener; 1 teaspoon Vanilla Extract

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 protein-rich cheesecake made with creamy Greek yogurt and vanilla bean, baked until set and topped with a vibrant, jammy berry compote.

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NUTRITION

Protein

42g

Fat

Carbs

22.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

3 tablespoons Liquid Egg Whites

12 grams Vanilla Whey Protein Powder

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F (160°C).
2
Whisk together Greek yogurt, egg whites, protein powder, monk fruit, and vanilla extract until completely smooth.
3
Lightly grease a small oven-safe ramekin and press the almond flour into the bottom to create a rustic crust.
4
Pour the yogurt batter over the crust and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are set but the center remains slightly jiggly.
6
Simmer the mixed berries in a small saucepan over medium heat until they soften into a thick sauce.
7
Chill the cheesecake in the refrigerator for at least two hours to allow the texture to firm up.
8
Spoon the warm or chilled berry compote over the top before serving.