Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 0.5 cup Egg Whites; 1.5 cups Mixed Berries; 2 tablespoons Almond Flour

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

A protein cheesecake baked with Greek yogurt and vanilla whey, topped with a vibrant and juicy mixed berry compote.

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NUTRITION

Protein

52.7g

Fat

9.6g

Carbs

41g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

0.5 cup Egg Whites

1.5 cups Mixed Berries

2 tablespoons Almond Flour

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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, combine the almond flour with a teaspoon of water to form a crumbly paste and press it firmly into the bottom of the pan to create a thin base.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until the mixture is completely smooth and free of lumps.
4
Pour the yogurt batter over the almond base and smooth the surface with a spatula.
5
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
6
Allow the cheesecake to cool at room temperature then refrigerate for at least two hours to firm up.
7
While the cake chills, simmer the mixed berries in a small saucepan over medium heat until they break down into a thick sauce.
8
Spoon the berry compote over the chilled cheesecake before serving.