Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 0.5 scoop Whey Protein Isolate; 2 tbsp Almond Flour; 0.5 cup Mixed Berries; 1 tbsp Chia Seeds; 2 tbsp Liquid Egg Whites; 1 tsp Vanilla Extract; 1 tsp Monkfruit 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

A crustless cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

39.3g

Fat

11.5g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Whey Protein Isolate

2 tbsp Almond Flour

0.5 cup Mixed Berries

1 tbsp Chia Seeds

2 tbsp Liquid Egg Whites

1 tsp Vanilla Extract

1 tsp Monkfruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin or baking dish.
2
In a medium bowl, whisk together the Greek yogurt, protein powder, almond flour, liquid egg whites, vanilla extract, and monkfruit sweetener until the batter is completely smooth.
3
Gently fold in the chia seeds to help provide structure and a boost of fiber.
4
Pour the cheesecake mixture into the prepared dish and top with half of the mixed berries.
5
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, custard-like jiggle.
6
While the cheesecake bakes, place the remaining berries in a small saucepan over medium heat, stirring until they break down into a thick, jammy sauce.
7
Remove the cheesecake from the oven and allow it to cool completely at room temperature or in the fridge.
8
Drizzle the warm berry compote over the cooled cheesecake before serving.