Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180 grams Nonfat Greek Yogurt; 20 grams Vanilla Whey Protein Powder; 1 large Egg White; 100 grams Mixed Berries; 15 grams Almond Flour; 1 tablespoon Monk Fruit Sweetener; 0.5 teaspoon Vanilla Extract; 1 teaspoon Lemon Juice

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

Creamy Greek yogurt and vanilla protein baked into a light cheesecake, finished with a crown of warm, jammy mixed berries.

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NUTRITION

Protein

41.8g

Fat

9.1g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

180 grams Nonfat Greek Yogurt

20 grams Vanilla Whey Protein Powder

1 large Egg White

100 grams Mixed Berries

15 grams Almond Flour

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small ramekin or springform pan.
2
Combine the almond flour with a teaspoon of water and a pinch of monk fruit, pressing it into the bottom of the dish to form a thin base.
3
In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and lemon juice until the batter is completely smooth.
4
Pour the yogurt mixture over the almond base and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are firm but the center still has a slight jiggle.
6
While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat until they break down into a thick sauce.
7
Allow the cheesecake to cool completely in the refrigerator for at least two hours before topping with the jammy berries and serving.