Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Powder; 60g Liquid Egg Whites; 21g Almond Flour; 75g 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

Oven-baked Greek yogurt and vanilla protein cheesecake topped with a vibrant medley of juicy, bursting berries.

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NUTRITION

Protein

44.3g

Fat

12.8g

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

60g Liquid Egg Whites

21g Almond Flour

75g Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
In a medium mixing bowl, whisk together the non-fat Greek yogurt, vanilla protein powder, and liquid egg whites until the mixture is completely smooth and free of lumps.
3
Gently fold in the almond flour until well combined to provide the cheesecake with a subtle structure.
4
Pour the batter into the prepared pan and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and allow it to cool at room temperature for about 30 minutes.
7
Transfer to the refrigerator and chill for at least 2 hours to allow the cheesecake to firm up properly.
8
Top with the mixed berries just before serving for a fresh and vibrant finish.