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 Greek Yogurt; 20g Vanilla Whey Protein Powder; 1 large Egg White; 7g Almond Flour; 1/2 cup Mixed Berries; 1 tsp Coconut Oil; 1 tsp Monkfruit Sweetener; 1 tsp 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 protein-packed cheesecake made with creamy Greek yogurt and vanilla bean, baked until set and topped with a vibrant, jammy berry compote.

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NUTRITION

Protein

42.6g

Fat

9.8g

Carbs

23.5g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

7g Almond Flour

1/2 cup Mixed Berries

1 tsp Coconut Oil

1 tsp Monkfruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan with coconut oil.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, almond flour, monkfruit sweetener, and vanilla extract until the batter is completely smooth.
3
Pour the cheesecake mixture into the prepared ramekin, smoothing the top with a spatula.
4
Bake for 25 to 30 minutes or until the edges are set and firm to the touch, but the center still has a slight jiggle.
5
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5 to 8 minutes until they break down into a thick sauce.
6
Remove the cheesecake from the oven and let it cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours.
7
Top the chilled cheesecake with the warm or cooled berry compote just before serving.