Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Plain Greek Yogurt; 1 scoop Vanilla Whey Protein Powder; 2 tablespoons Liquid Egg Whites; 3 tablespoons Almond Flour; 2 teaspoons Coconut Oil; 1/2 cup Mixed Berries; 1 tablespoon Maple Syrup

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 on a toasted almond crust, finished with a vibrant medley of juicy mixed berries.

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NUTRITION

Protein

56.5g

Fat

21.4g

Carbs

37.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

1 scoop Vanilla Whey Protein Powder

2 tablespoons Liquid Egg Whites

3 tablespoons Almond Flour

2 teaspoons Coconut Oil

1/2 cup Mixed Berries

1 tablespoon Maple Syrup

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PREPARATION

1
Preheat your oven to 325°F.
2
In a small bowl, combine the almond flour and melted coconut oil until a crumbly texture forms.
3
Press the almond mixture firmly into the bottom of a 4-inch springform pan or a small oven-safe ramekin to create the crust.
4
Bake the crust for 8 minutes until it is lightly golden and fragrant.
5
While the crust bakes, whisk together the Greek yogurt, protein powder, egg whites, and maple syrup in a medium bowl until the batter is completely smooth.
6
Pour the yogurt mixture over the pre-baked crust and smooth the surface with a spoon.
7
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
8
Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to fully set.
9
Top with the mixed berries just before serving for a fresh and juicy finish.