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

Baked Greek yogurt and vanilla protein cheesecake topped with a warm mixed berry compote, finished with a bright and zesty lemon twist.

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NUTRITION

338kcal
Protein
40.7g
Fat
7.7g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Honey

0.5 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

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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 small bowl, mix the almond flour with a teaspoon of water to form a crumbly dough, then press it firmly into the bottom of the prepared pan to create a thin crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla whey protein, egg white, vanilla extract, and honey until the batter is completely smooth and creamy.

  • 4

    Fold in half of the lemon zest into the cheesecake batter for a bright citrus note.

  • 5

    Pour the cheesecake mixture over the almond crust and smooth the top with a spatula.

  • 6

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

  • 7

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to firm up.

  • 8

    While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat until they break down into a thick, syrupy compote.

  • 9

    Spoon the warm berry compote over the chilled cheesecake and garnish with the remaining lemon zest 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

Baked Greek yogurt and vanilla protein cheesecake topped with a warm mixed berry compote, finished with a bright and zesty lemon twist.

NUTRITION

338kcal
Protein
40.7g
Fat
7.7g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Honey

0.5 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water to form a crumbly dough, then press it firmly into the bottom of the prepared pan to create a thin crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla whey protein, egg white, vanilla extract, and honey until the batter is completely smooth and creamy.

  • 4

    Fold in half of the lemon zest into the cheesecake batter for a bright citrus note.

  • 5

    Pour the cheesecake mixture over the almond crust and smooth the top with a spatula.

  • 6

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

  • 7

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to firm up.

  • 8

    While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat until they break down into a thick, syrupy compote.

  • 9

    Spoon the warm berry compote over the chilled cheesecake and garnish with the remaining lemon zest just before serving.