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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-packed cheesecake baked with an almond flour base and creamy vanilla Greek yogurt, topped with a warm and jammy mixed berry compote.

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NUTRITION

506kcal
Protein
61.5g
Fat
15.5g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1/4 cup Liquid Egg Whites

4 tbsp Almond Flour

1/2 cup Mixed Berries

1 tsp Honey

1/2 tsp Vanilla Extract

1/2 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat oven to 325°F and lightly grease a 4-inch springform pan or large ramekin.

  • 2

    Combine the almond flour with a teaspoon of water and half of the honey in a small bowl to form a crumbly dough.

  • 3

    Press the almond mixture firmly into the bottom of the prepared pan to create a thin crust.

  • 4

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and lemon zest until the batter is completely smooth.

  • 5

    Pour the yogurt mixture over the crust and smooth the top with a spatula.

  • 6

    Bake for 25 to 30 minutes or 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 before refrigerating for at least two hours to firm up.

  • 8

    While the cake chills, heat the mixed berries in a small saucepan over medium heat with the remaining honey until they break down into a jammy mixed berry compote.

  • 9

    Slice the chilled cheesecake and serve topped with the warm berry sauce.

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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-packed cheesecake baked with an almond flour base and creamy vanilla Greek yogurt, topped with a warm and jammy mixed berry compote.

NUTRITION

506kcal
Protein
61.5g
Fat
15.5g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1/4 cup Liquid Egg Whites

4 tbsp Almond Flour

1/2 cup Mixed Berries

1 tsp Honey

1/2 tsp Vanilla Extract

1/2 tsp Lemon Zest

PREPARATION

  • 1

    Preheat oven to 325°F and lightly grease a 4-inch springform pan or large ramekin.

  • 2

    Combine the almond flour with a teaspoon of water and half of the honey in a small bowl to form a crumbly dough.

  • 3

    Press the almond mixture firmly into the bottom of the prepared pan to create a thin crust.

  • 4

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and lemon zest until the batter is completely smooth.

  • 5

    Pour the yogurt mixture over the crust and smooth the top with a spatula.

  • 6

    Bake for 25 to 30 minutes or 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 before refrigerating for at least two hours to firm up.

  • 8

    While the cake chills, heat the mixed berries in a small saucepan over medium heat with the remaining honey until they break down into a jammy mixed berry compote.

  • 9

    Slice the chilled cheesecake and serve topped with the warm berry sauce.