Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.9 cup Non-fat Greek Yogurt; 1 large Egg White; 0.5 scoop Vanilla Whey Protein Isolate; 2 tablespoons Almond Flour; 0.75 cup Mixed Berries; 1 tablespoon Monk fruit sweetener; 0.5 teaspoon Vanilla extract

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 velvety Greek yogurt and vanilla protein cheesecake baked until set and finished with a vibrant, juicy mixed berry compote.

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NUTRITION

Protein

41.6g

Fat

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Non-fat Greek Yogurt

1 large Egg White

0.5 scoop Vanilla Whey Protein Isolate

2 tablespoons Almond Flour

0.75 cup Mixed Berries

1 tablespoon Monk fruit sweetener

0.5 teaspoon Vanilla extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, egg white, vanilla extract, and monk fruit sweetener until completely smooth.
3
Gently fold in the vanilla protein powder and almond flour until no clumps remain, being careful not to over-mix.
4
Pour the batter into the prepared pan and smooth the top with a spatula.
5
Bake for 25 to 30 minutes or until the edges are set and the center has a slight jiggle.
6
Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to firm up.
7
While the cheesecake chills, warm the mixed berries in a small saucepan over medium heat until they release their juices and thicken slightly.
8
Top the chilled cheesecake with the berry compote just before serving.