Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.7 cup Nonfat Greek Yogurt; 8 grams Vanilla Whey Protein Powder; 1 large Egg White; 2 tablespoons Almond Flour; 0.7 teaspoon Coconut Oil; 0.7 cup 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

A baked Greek yogurt cheesecake with a nutty almond crust, topped with a vibrant and juicy berry compote.

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NUTRITION

Protein

31.2g

Fat

11.5g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

0.7 cup Nonfat Greek Yogurt

8 grams Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

0.7 teaspoon Coconut Oil

0.7 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or 4-inch springform pan.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the pan.
3
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and a splash of vanilla extract or monk fruit sweetener if desired until completely smooth.
4
Pour the yogurt mixture over the crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
6
Remove from the oven and let it cool to room temperature, then transfer to the refrigerator for at least 2 hours to firm up.
7
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they burst and form a thick sauce.
8
Top the chilled cheesecake with the warm berry compote just before serving.