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

A baked Greek yogurt cheesecake with a light almond flour base, topped with a warm berry compote for a burst of silky sweetness.

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NUTRITION

359kcal
Protein
39.5g
Fat
11.5g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

10 grams Vanilla Whey Protein Powder

2 tablespoons Egg Whites

0.5 cup Mixed Berries

3 tablespoons Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.

  • 2

    Press the almond flour into the bottom of the dish to form a thin, even base layer.

  • 3

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth.

  • 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 the center has a slight jiggle.

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to firm up.

  • 7

    Heat the mixed berries in a small saucepan over low heat until they break down into a sauce, then spoon over the chilled cheesecake 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

A baked Greek yogurt cheesecake with a light almond flour base, topped with a warm berry compote for a burst of silky sweetness.

NUTRITION

359kcal
Protein
39.5g
Fat
11.5g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

10 grams Vanilla Whey Protein Powder

2 tablespoons Egg Whites

0.5 cup Mixed Berries

3 tablespoons Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.

  • 2

    Press the almond flour into the bottom of the dish to form a thin, even base layer.

  • 3

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth.

  • 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 the center has a slight jiggle.

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to firm up.

  • 7

    Heat the mixed berries in a small saucepan over low heat until they break down into a sauce, then spoon over the chilled cheesecake before serving.