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 Non-fat Greek Yogurt; 1 large Egg White; 0.5 scoop Vanilla Whey Protein; 2 tbsp Almond Flour; 1 cup Mixed Berries; 1 tsp Vanilla Extract; 1 tbsp Monk Fruit 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

Baked Greek yogurt and vanilla protein cheesecake topped with a vibrant and jammy mixed berry compote.

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NUTRITION

Protein

42.6g

Fat

8.6g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 large Egg White

0.5 scoop Vanilla Whey Protein

2 tbsp Almond Flour

1 cup Mixed Berries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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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
Press the almond flour into the bottom of the dish to create a thin, even crust layer.
3
Whisk together the Greek yogurt, egg white, vanilla protein powder, vanilla extract, and monk fruit sweetener in a bowl until the batter is completely smooth.
4
Pour the cheesecake batter over the almond flour crust and tap the dish gently on the counter to remove air bubbles.
5
Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.
6
Remove from the oven and let it cool to room temperature before placing it in the refrigerator for at least 3 hours to set.
7
Heat the mixed berries in a small saucepan over medium heat until they soften into a thick and jammy sauce.
8
Top the chilled cheesecake with the warm berry compote just before serving.