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 Non-fat Plain Greek Yogurt; 8g Vanilla Whey Protein Powder; 2 large Egg Whites; 1/2 cup Mixed Berries; 3 tbsp Almond Flour

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

Slow-baked Greek yogurt and vanilla protein cheesecake over a grain-free almond crust, finished with a crown of juicy mixed berries.

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NUTRITION

Protein

42.7g

Fat

11.5g

Carbs

22.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

8g Vanilla Whey Protein Powder

2 large Egg Whites

1/2 cup Mixed Berries

3 tbsp Almond Flour

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, mix the almond flour with a teaspoon of water or a natural sweetener like monk fruit until it reaches a crumbly paste consistency.
3
Press the almond flour mixture firmly into the bottom of the pan to create a thin, even crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until the batter is completely smooth and free of lumps.
5
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
6
Scatter the mixed berries evenly over the top of the batter, pressing them in slightly.
7
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
8
Remove from the oven and allow to cool to room temperature before refrigerating for at least 2 hours to set completely.
9
Slice and serve chilled for the best texture.