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 Plain Greek Yogurt; 15g Vanilla Whey Protein Powder; 50g Liquid Egg Whites; 80g Frozen Mixed Berries; 15g Almond Flour; 1 tablespoon Monk Fruit Sweetener; 1/2 teaspoon Vanilla Extract

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 velvety protein-rich cheesecake baked with Greek yogurt and vanilla, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

42g

Fat

9.2g

Carbs

21.9g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Plain Greek Yogurt

15g Vanilla Whey Protein Powder

50g Liquid Egg Whites

80g Frozen Mixed Berries

15g Almond Flour

1 tablespoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and line a small ramekin or 4-inch springform pan with parchment paper.
2
Mix the almond flour with a teaspoon of water in a small bowl to form a crumbly dough, then press it firmly into the bottom of the prepared dish to create a thin crust.
3
Whisk together the Greek yogurt, protein powder, egg whites, monk fruit, and vanilla extract in a medium bowl until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond base and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle when moved.
6
Heat the mixed berries in a small saucepan over medium heat while the cheesecake bakes, stirring occasionally until they break down into a thick sauce.
7
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours before serving with the jammy berry topping.