Name: 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; 0.75 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 2 tablespoons Almond Flour; 0.5 cup Mixed Berries; 1 teaspoon Monkfruit Sweetener; 0.5 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

Baked Greek yogurt and vanilla protein cheesecake topped with a vibrant medley of mixed berries, featuring a buttery almond flour base and a silky-smooth finish.

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NUTRITION

Protein

43.1g

Fat

8.4g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

1 large Egg White

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Monkfruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or oven-safe dish.
2
In a small bowl, mix the almond flour with a tiny splash of water or a drop of sweetener until it forms a crumbly paste, then press it firmly into the bottom of the dish to create a crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monkfruit sweetener, and vanilla extract until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to firm up.
7
Top with the mixed berries just before serving for a fresh and tart finish.