Name: Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Nonfat Plain Greek Yogurt; 15g Vanilla Whey Protein Powder; 1 large Egg White; 28g Almond Flour; 80g Fresh Raspberries

Greek Yogurt Protein Cheesecake with Fresh 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 Fresh Berries

Baked vanilla bean protein cheesecake made with thick Greek yogurt on a toasted almond crust, finished with a handful of juicy fresh berries.

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NUTRITION

Protein

40.1g

Fat

15.8g

Carbs

22.9g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Plain Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

28g Almond Flour

80g Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or mini springform pan.
2
In a small bowl, mix the almond flour with a teaspoon of water or a drop of stevia until a crumbly dough forms, then press it firmly into the bottom of the ramekin to create the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the batter is completely smooth and free of lumps.
4
Pour the cheesecake mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25-30 minutes or 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 fresh raspberries just before serving for a bright, tart finish.