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 Greek Yogurt; 10g Vanilla Whey Protein Isolate; 1/4 cup Liquid Egg Whites; 2 tbsp Almond Flour; 1/2 cup Mixed Berries; 1 tsp Coconut Oil; 1 tbsp Monk Fruit Sweetener; 1/2 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

Baked with creamy Greek yogurt and vanilla whey, this protein cheesecake is topped with a vibrant mixed berry compote and a buttery toasted almond crust.

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NUTRITION

Protein

42g

Fat

11.5g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10g Vanilla Whey Protein Isolate

1/4 cup Liquid Egg Whites

2 tbsp Almond Flour

1/2 cup Mixed Berries

1 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to create a thin base.
4
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, monk fruit, and vanilla extract until completely smooth.
5
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set fully.
8
In a small saucepan over medium heat, simmer the mixed berries for 5 minutes until they break down into a thick sauce.
9
Spoon the berry compote over the chilled cheesecake before serving.