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 creamy cheesecake baked with Greek yogurt and vanilla protein, topped with a warm mixed berry compote for a burst of jammy sweetness.

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NUTRITION

363kcal
Protein
41.0g
Fat
13.2g
Carbs
20.4g

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 Coconut Oil

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.

  • 2

    Stir together the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the ramekin to form a thin base.

  • 3

    In a separate bowl, whisk the non-fat Greek yogurt, vanilla protein powder, and egg white until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the almond 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, simmer the mixed berries in a small saucepan over medium heat until they soften into a thick sauce.

  • 7

    Let the cheesecake cool completely in the refrigerator before topping with the warm berry compote.

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 creamy cheesecake baked with Greek yogurt and vanilla protein, topped with a warm mixed berry compote for a burst of jammy sweetness.

NUTRITION

363kcal
Protein
41.0g
Fat
13.2g
Carbs
20.4g

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 Coconut Oil

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.

  • 2

    Stir together the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the ramekin to form a thin base.

  • 3

    In a separate bowl, whisk the non-fat Greek yogurt, vanilla protein powder, and egg white until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the almond 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, simmer the mixed berries in a small saucepan over medium heat until they soften into a thick sauce.

  • 7

    Let the cheesecake cool completely in the refrigerator before topping with the warm berry compote.