Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 13 grams Vanilla Whey Protein Isolate; 1 large Egg White; 3 tablespoons Almond Flour; 1 tablespoon Maple Syrup; 0.5 cup Mixed Berries; 1 teaspoon Coconut Oil; 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 cheesecake baked with a nutty almond crust, topped with a vibrant medley of juicy mixed berries.

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NUTRITION

Protein

41.8g

Fat

15.4g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

13 grams Vanilla Whey Protein Isolate

1 large Egg White

3 tablespoons Almond Flour

1 tablespoon Maple Syrup

0.5 cup Mixed Berries

1 teaspoon Coconut Oil

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.
2
Combine the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the ramekin to form an even crust.
4
Whisk together the Greek yogurt, protein powder, egg white, maple syrup, and vanilla extract in a medium bowl until the batter is completely smooth and lump-free.
5
Pour the yogurt mixture over the prepared crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes or until the edges are set and the center has a slight jiggle.
7
Remove from the oven and let it cool to room temperature before refrigerating for at least two hours to set fully.
8
Top with the fresh mixed berries just before serving for a burst of color and flavor.