Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Nonfat Greek Yogurt; 15g Vanilla Whey Protein Powder; 1 large Egg White; 4 tbsp Almond Flour; 1 tsp Coconut Oil (melted); 1 cup Mixed Berries; 1 tbsp Monk Fruit Sweetener

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

Oven-baked Greek yogurt and vanilla protein cheesecake on a toasted almond flour crust, topped with a burst of juicy mixed berries.

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NUTRITION

Protein

38.1g

Fat

21.1g

Carbs

42.2g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

4 tbsp Almond Flour

1 tsp Coconut Oil (melted)

1 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and monk fruit sweetener until the batter is completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to fully set.
8
While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a thick sauce.
9
Top the chilled cheesecake with the berry compote before serving.