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

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

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NUTRITION

481kcal
Protein
78.9g
Fat
2.6g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Non-fat Greek Yogurt

1.5 scoops Vanilla Whey Protein Powder

2 large Egg Whites

0.5 cup Frozen Mixed Berries

1 tablespoon Coconut Flour

1 teaspoon Vanilla Extract

2 tablespoons Monkfruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 6-inch springform pan or small oven-safe glass dish.

  • 2

    In a large mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monkfruit sweetener, vanilla extract, and coconut flour until the batter is completely smooth and no clumps remain.

  • 3

    Pour the mixture into the prepared pan and smooth the top with a spatula to ensure even baking.

  • 4

    Bake for 30-35 minutes or until the edges are set and slightly golden, but the center still has a slight jiggle when shaken.

  • 5

    Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to allow the cheesecake to firm up.

  • 6

    While the cheesecake is chilling, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy sauce.

  • 7

    Slice the chilled cheesecake into portions and serve with the warm berry compote spooned over the top.

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

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

NUTRITION

481kcal
Protein
78.9g
Fat
2.6g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Non-fat Greek Yogurt

1.5 scoops Vanilla Whey Protein Powder

2 large Egg Whites

0.5 cup Frozen Mixed Berries

1 tablespoon Coconut Flour

1 teaspoon Vanilla Extract

2 tablespoons Monkfruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 6-inch springform pan or small oven-safe glass dish.

  • 2

    In a large mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monkfruit sweetener, vanilla extract, and coconut flour until the batter is completely smooth and no clumps remain.

  • 3

    Pour the mixture into the prepared pan and smooth the top with a spatula to ensure even baking.

  • 4

    Bake for 30-35 minutes or until the edges are set and slightly golden, but the center still has a slight jiggle when shaken.

  • 5

    Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to allow the cheesecake to firm up.

  • 6

    While the cheesecake is chilling, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy sauce.

  • 7

    Slice the chilled cheesecake into portions and serve with the warm berry compote spooned over the top.