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 velvety protein cheesecake baked with creamy Greek yogurt and vanilla, finished with a vibrant and jammy mixed berry compote.

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NUTRITION

350kcal
Protein
41.5g
Fat
9.8g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

46g Egg Whites

75g Mixed Berries

15g Almond Flour

7g Honey

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water to create a soft dough and press it firmly into the bottom of the dish to form a crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and honey until the batter is completely smooth.

  • 4

    Pour the yogurt mixture over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat until they break down into a thick sauce.

  • 7

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours before topping with the jammy berries.

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 velvety protein cheesecake baked with creamy Greek yogurt and vanilla, finished with a vibrant and jammy mixed berry compote.

NUTRITION

350kcal
Protein
41.5g
Fat
9.8g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

46g Egg Whites

75g Mixed Berries

15g Almond Flour

7g Honey

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water to create a soft dough and press it firmly into the bottom of the dish to form a crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and honey until the batter is completely smooth.

  • 4

    Pour the yogurt mixture over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat until they break down into a thick sauce.

  • 7

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours before topping with the jammy berries.