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; 0.75 scoop Vanilla Whey Protein Powder; 1 large Egg White; 0.75 cup Mixed Berries; 2 tablespoons Almond Flour; 1 teaspoon Vanilla Extract; 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 topped with a warm mixed berry compote that is perfectly jammy.

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NUTRITION

Protein

41.6g

Fat

9.5g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

1 large Egg White

0.75 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1 teaspoon Honey

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PREPARATION

1
Preheat oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.
2
Stir together the almond flour with a tiny splash of water or honey to create a crumbly base and press it firmly into the bottom of the dish.
3
Whisk the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and honey in a bowl until the batter is completely smooth and lump-free.
4
Pour the cheesecake mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
6
Allow the cheesecake to cool at room temperature before refrigerating for at least two hours to firm up.
7
Simmer the mixed berries in a small saucepan over medium heat until they break down into a thick sauce, then spoon over the chilled cheesecake.