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

A crustless cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a warm mixed berry compote for a burst of jammy sweetness.

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NUTRITION

304kcal
Protein
36.9g
Fat
7g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

1 large Egg White

12g Vanilla Whey Protein Powder

80g Mixed Berries

12g Almond Flour

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, almond flour, and vanilla extract until the batter is completely smooth and free of lumps.

  • 3

    Pour the mixture into the prepared pan and tap it gently on the counter to release any trapped air bubbles.

  • 4

    Bake for 25-30 minutes or until the edges are firm and set, but the center still has a slight jiggle when moved.

  • 5

    Remove from the oven and allow it to cool to room temperature on a wire rack, then transfer to the refrigerator for at least 2 hours to set fully.

  • 6

    While the cheesecake is chilling, place the mixed berries in a small saucepan over medium heat and simmer until they soften and release their juices into a jammy consistency.

  • 7

    Top the chilled cheesecake with the warm berry compote just before serving.

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

A crustless cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a warm mixed berry compote for a burst of jammy sweetness.

NUTRITION

304kcal
Protein
36.9g
Fat
7g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

1 large Egg White

12g Vanilla Whey Protein Powder

80g Mixed Berries

12g Almond Flour

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, almond flour, and vanilla extract until the batter is completely smooth and free of lumps.

  • 3

    Pour the mixture into the prepared pan and tap it gently on the counter to release any trapped air bubbles.

  • 4

    Bake for 25-30 minutes or until the edges are firm and set, but the center still has a slight jiggle when moved.

  • 5

    Remove from the oven and allow it to cool to room temperature on a wire rack, then transfer to the refrigerator for at least 2 hours to set fully.

  • 6

    While the cheesecake is chilling, place the mixed berries in a small saucepan over medium heat and simmer until they soften and release their juices into a jammy consistency.

  • 7

    Top the chilled cheesecake with the warm berry compote just before serving.