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 Nonfat Plain Greek Yogurt; 0.75 scoop Vanilla Whey Protein Isolate; 0.25 cup Liquid Egg Whites; 0.25 cup Low Fat Cottage Cheese; 2 tablespoons Almond Flour; 0.5 cup Mixed Berries; 1 teaspoon Vanilla Extract; 1 tablespoon Monkfruit Sweetener

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

Whisked Greek yogurt and vanilla protein baked into a velvety cheesecake, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

54.7g

Fat

8.1g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Plain Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

0.25 cup Liquid Egg Whites

0.25 cup Low Fat Cottage Cheese

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

1 tablespoon Monkfruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.
2
In a blender, combine the cottage cheese and Greek yogurt until the mixture is completely smooth.
3
Transfer the mixture to a bowl and whisk in the vanilla protein powder, egg whites, almond flour, monkfruit sweetener, and vanilla extract until no lumps remain.
4
Pour the batter into the prepared dish and bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
5
Allow the cheesecake to cool at room temperature before refrigerating for at least 2 hours to set fully.
6
In a small saucepan over medium heat, simmer the mixed berries until they break down into a thick sauce.
7
Spoon the warm berry compote over the chilled cheesecake before serving.