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

A protein-packed Greek yogurt cheesecake baked until set and topped with a warm mixed berry compote, finished with a hint of toasted almond.

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NUTRITION

340kcal
Protein
43.1g
Fat
9.3g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

60g Liquid Egg Whites

100g Mixed Berries

15g Almond Flour

1 tbsp Monkfruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or ramekin.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, and monkfruit sweetener until the batter is completely smooth.

  • 3

    Press the almond flour into the bottom of the prepared pan to create a thin, even crust layer.

  • 4

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

  • 5

    Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring until they break down into a thick, jam-like compote.

  • 7

    Remove the cheesecake from the oven and let it cool at room temperature before transferring to the refrigerator to chill for at least 2 hours.

  • 8

    Top the chilled cheesecake with the warm berry compote just 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

A protein-packed Greek yogurt cheesecake baked until set and topped with a warm mixed berry compote, finished with a hint of toasted almond.

NUTRITION

340kcal
Protein
43.1g
Fat
9.3g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

60g Liquid Egg Whites

100g Mixed Berries

15g Almond Flour

1 tbsp Monkfruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or ramekin.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, and monkfruit sweetener until the batter is completely smooth.

  • 3

    Press the almond flour into the bottom of the prepared pan to create a thin, even crust layer.

  • 4

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

  • 5

    Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring until they break down into a thick, jam-like compote.

  • 7

    Remove the cheesecake from the oven and let it cool at room temperature before transferring to the refrigerator to chill for at least 2 hours.

  • 8

    Top the chilled cheesecake with the warm berry compote just before serving.