Name: Silky Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 15 grams Vanilla Whey Protein Isolate; 1 large Egg; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 0.5 cup Mixed Berries; 1 tablespoon Monkfruit Sweetener; 1 teaspoon Vanilla Extract

Silky 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

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

Baked Greek yogurt and vanilla protein over a toasted almond crust, topped with a vibrant and jammy mixed berry compote.

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NUTRITION

Protein

39.8g

Fat

17.3g

Carbs

19.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

15 grams Vanilla Whey Protein Isolate

1 large Egg

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.5 cup Mixed Berries

1 tablespoon Monkfruit 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.
2
In a small bowl, combine the almond flour and melted coconut oil, then press the mixture firmly into the bottom of the ramekin to form the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, monkfruit, and vanilla extract until the batter is completely smooth and lump-free.
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 but the center still has a slight wobble.
6
While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat, stirring until they break down into a thick, jammy sauce.
7
Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to set before topping with the berry compote.