Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt; 2 tablespoons Liquid Egg Whites; 12 grams Vanilla Whey Protein; 1/2 cup Mixed Berries; 2.5 tablespoons Almond Flour; 1 teaspoon Vanilla Extract; 1 tablespoon Monk Fruit Sweetener

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 warm berry compote, finished with a burst of bright, jammy sweetness.

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NUTRITION

Protein

40g

Fat

10g

Carbs

23.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 tablespoons Liquid Egg Whites

12 grams Vanilla Whey Protein

1/2 cup Mixed Berries

2.5 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or baking dish.
2
In a medium mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, almond flour, vanilla extract, and monk fruit sweetener until the batter is completely smooth.
3
Pour the cheesecake mixture into the prepared dish and smooth the top with a spatula.
4
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
5
Remove from the oven and let the cheesecake cool at room temperature for 20 minutes, then transfer to the refrigerator for at least 2 hours to firm up.
6
While the cheesecake chills, add the mixed berries to a small saucepan over medium heat and simmer until they break down into a thick, jammy sauce.
7
Spoon the warm berry compote over the chilled cheesecake just before serving.