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

Baked Greek yogurt and vanilla protein cheesecake on a toasted almond crust, topped with a medley of fresh, bursting berries.

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NUTRITION

375kcal
Protein
42.7g
Fat
14.6g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 Large Egg White

25g Almond Flour

50g Mixed Berries

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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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 pinch of monk fruit until it reaches a crumbly, wet sand consistency.

  • 3

    Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust layer.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and free of lumps.

  • 5

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

  • 6

    Bake for 25 to 30 minutes, or until the edges are set and slightly golden but the center still has a very slight jiggle.

  • 7

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to fully set.

  • 8

    In a small microwave-safe bowl, heat the mixed berries for 30-45 seconds until they release their juices, then spoon the warm berry compote over the chilled cheesecake before serving.

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

Baked Greek yogurt and vanilla protein cheesecake on a toasted almond crust, topped with a medley of fresh, bursting berries.

NUTRITION

375kcal
Protein
42.7g
Fat
14.6g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 Large Egg White

25g Almond Flour

50g Mixed Berries

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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 pinch of monk fruit until it reaches a crumbly, wet sand consistency.

  • 3

    Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust layer.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and free of lumps.

  • 5

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

  • 6

    Bake for 25 to 30 minutes, or until the edges are set and slightly golden but the center still has a very slight jiggle.

  • 7

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to fully set.

  • 8

    In a small microwave-safe bowl, heat the mixed berries for 30-45 seconds until they release their juices, then spoon the warm berry compote over the chilled cheesecake before serving.