Name: Protein Cheesecake with Greek Yogurt and Berry Compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Powder; 1 large Egg White; 100g Mixed Berries; 20g Almond Flour; 1 tsp Lemon Juice; 1/2 tsp Vanilla Extract

Protein Cheesecake with Greek Yogurt and Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Greek Yogurt and Berry Compote

Whisked Greek yogurt and vanilla protein baked into a light cake, finished with a warm and jammy berry compote.

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NUTRITION

Protein

40.9g

Fat

11g

Carbs

26.3g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

100g Mixed Berries

20g Almond Flour

1 tsp Lemon Juice

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F.
2
In a small bowl, mix the almond flour with a teaspoon of water until it forms a crumbly dough.
3
Press the almond mixture firmly into the bottom of a small oven-safe ramekin to create a base.
4
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the batter is smooth and creamy.
5
Pour the yogurt mixture over the almond base in the ramekin.
6
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
7
While the cheesecake bakes, place the mixed berries and lemon juice in a small saucepan over medium heat.
8
Simmer the berries for 5 to 7 minutes, stirring occasionally, until they break down into a thick and jammy compote.
9
Allow the cheesecake to cool to room temperature, then refrigerate for at least one hour to firm up.
10
Top the chilled cheesecake with the berry compote just before serving.