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 Greek yogurt cheesecake baked with vanilla protein and a nutty almond base, finished with a warm and jammy berry compote.

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NUTRITION

334kcal
Protein
38.1g
Fat
9.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

15g Vanilla Whey Protein Isolate

1 large Egg White

150g Mixed Berries

15g Almond Flour

1 tbsp Monk Fruit Sweetener

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin with a touch of coconut oil.

  • 2

    In a small bowl, mix the almond flour with a few drops of water or stevia to create a moist crumble, then press it firmly into the bottom of the ramekin to form a base.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and lemon juice 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 25-30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 6

    While the cheesecake is baking, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick, jammy compote.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 8

    Top the chilled cheesecake with the warm or cold berry compote 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

A creamy Greek yogurt cheesecake baked with vanilla protein and a nutty almond base, finished with a warm and jammy berry compote.

NUTRITION

334kcal
Protein
38.1g
Fat
9.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

15g Vanilla Whey Protein Isolate

1 large Egg White

150g Mixed Berries

15g Almond Flour

1 tbsp Monk Fruit Sweetener

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin with a touch of coconut oil.

  • 2

    In a small bowl, mix the almond flour with a few drops of water or stevia to create a moist crumble, then press it firmly into the bottom of the ramekin to form a base.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and lemon juice 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 25-30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 6

    While the cheesecake is baking, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick, jammy compote.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 8

    Top the chilled cheesecake with the warm or cold berry compote before serving.