Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 2 large Egg Whites; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 0.5 cup Mixed Berries

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

Baked Greek yogurt and vanilla protein cheesecake with a grain-free almond crust, topped with a vibrant and jammy mixed berry compote.

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NUTRITION

Protein

41.2g

Fat

13.1g

Carbs

19g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 large Egg Whites

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.5 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or a large ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the prepared pan.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until the batter is completely smooth and free of lumps.
4
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
5
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
6
While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a jammy sauce.
7
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 2 hours.
8
Top the chilled cheesecake with the berry compote before serving.