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 baked cheesecake made with Greek yogurt and vanilla protein, topped with a warm mixed berry compote and a sprinkle of toasted almonds.

Try 7 days free, then $12.99 / mo.

NUTRITION

350kcal
Protein
42.3g
Fat
10.1g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

50g Egg Whites

10g Vanilla Whey Protein

100g Mixed Berries

18g Slivered Almonds

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly coat a small oven-safe ramekin with coconut oil spray.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, egg whites, vanilla protein powder, monk fruit, and vanilla extract.

  • 3

    Whisk the mixture vigorously until the batter is smooth and free of any protein powder clumps.

  • 4

    Pour the batter into the prepared ramekin and bake for 25-30 minutes until the edges are firm and the top is slightly golden.

  • 5

    While the cheesecake bakes, heat the mixed berries in a small saucepan over medium-low heat until they break down into a thick compote.

  • 6

    Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until they are golden and fragrant.

  • 7

    Allow the cheesecake to cool in the refrigerator for at least two hours before topping with the berry compote and the toasted almonds.

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 baked cheesecake made with Greek yogurt and vanilla protein, topped with a warm mixed berry compote and a sprinkle of toasted almonds.

NUTRITION

350kcal
Protein
42.3g
Fat
10.1g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

50g Egg Whites

10g Vanilla Whey Protein

100g Mixed Berries

18g Slivered Almonds

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly coat a small oven-safe ramekin with coconut oil spray.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, egg whites, vanilla protein powder, monk fruit, and vanilla extract.

  • 3

    Whisk the mixture vigorously until the batter is smooth and free of any protein powder clumps.

  • 4

    Pour the batter into the prepared ramekin and bake for 25-30 minutes until the edges are firm and the top is slightly golden.

  • 5

    While the cheesecake bakes, heat the mixed berries in a small saucepan over medium-low heat until they break down into a thick compote.

  • 6

    Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until they are golden and fragrant.

  • 7

    Allow the cheesecake to cool in the refrigerator for at least two hours before topping with the berry compote and the toasted almonds.