Name: Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 160g Non-fat Greek Yogurt; 1 large Egg White; 8g Vanilla Whey Protein; 18g Almond Flour; 1.5 tsp Coconut Oil; 80g Mixed Berries; 1 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract

Greek Yogurt Protein Cheesecake with Fresh 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 Fresh Berries

Baked Greek yogurt and vanilla protein cheesecake over a toasted almond flour crust, finished with a crown of vibrant fresh berries.

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NUTRITION

Protein

30.6g

Fat

16.4g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

160g Non-fat Greek Yogurt

1 large Egg White

8g Vanilla Whey Protein

18g Almond Flour

1.5 tsp Coconut Oil

80g Mixed Berries

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or 4-inch springform pan.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the pan.
3
In a separate mixing bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
4
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes or until the edges are firm and slightly golden, but the center still has a slight jiggle.
6
Remove from the oven and allow to cool at room temperature for 30 minutes, then transfer to the refrigerator to set for at least 2 hours.
7
Top the chilled cheesecake with fresh mixed berries just before serving for a burst of natural sweetness.