Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200 grams Non-fat Greek Yogurt; 12 grams Vanilla Whey Protein Isolate; 1 large Egg; 2 tablespoons Almond Flour; 0.5 cup Frozen Mixed Berries; 1 teaspoon Pure Maple Syrup; 1 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

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

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NUTRITION

Protein

40g

Fat

12.6g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Isolate

1 large Egg

2 tablespoons Almond Flour

0.5 cup Frozen Mixed Berries

1 teaspoon Pure Maple Syrup

1 teaspoon Vanilla Extract

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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
Mix the almond flour with a teaspoon of water to create a crumbly paste and press it firmly into the bottom of the dish to form a crust.
3
Whisk together the Greek yogurt, protein powder, egg, maple syrup, and vanilla extract in a bowl until the mixture is completely smooth.
4
Pour the yogurt batter over the almond base and smooth the top with a spatula or the back of a spoon.
5
Bake for 25 to 30 minutes until the edges are set but the center still has a slight, custard-like jiggle.
6
Remove from the oven and allow the cheesecake to cool at room temperature before refrigerating for at least 2 hours.
7
Heat the mixed berries in a small saucepan over medium heat, stirring occasionally until they soften into a jammy mixed berry compote.
8
Spoon the chilled berry topping over the cheesecake just before serving for a fresh finish.