Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Nonfat Greek Yogurt; 10g Vanilla Whey Protein Isolate; 1 large Egg White; 3 tablespoons Almond Flour; 2 teaspoons Coconut Oil; 0.5 cup Mixed Berries; 1 teaspoon Honey

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 on a buttery almond flour base, finished with a vibrant and zesty berry compote.

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NUTRITION

Protein

35.7g

Fat

20.7g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

180g Nonfat Greek Yogurt

10g Vanilla Whey Protein Isolate

1 large Egg White

3 tablespoons Almond Flour

2 teaspoons Coconut Oil

0.5 cup Mixed Berries

1 teaspoon Honey

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until a crumbly dough forms.
3
Press the almond flour mixture firmly into the bottom of the ramekin to create a crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and a drop of vanilla extract until completely smooth.
5
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set fully.
8
While the cheesecake chills, simmer the mixed berries and honey in a small saucepan over medium heat until the fruit breaks down into a thick compote.
9
Spoon the chilled berry compote over the cheesecake just before serving.