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

Baked Greek yogurt and vanilla protein cheesecake topped with a vibrant medley of fresh, juicy berries.

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NUTRITION

367kcal
Protein
42.4g
Fat
10.3g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

2 large Egg Whites

8 grams Vanilla Whey Protein Isolate

2.5 tablespoons Almond Flour

0.75 cup Mixed Berries

1 teaspoon Vanilla Extract

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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 oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or a drop of stevia to create a slightly damp crumble, then press it firmly into the bottom of the pan to form the crust.

  • 3

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

  • 4

    Pour the yogurt mixture over the almond flour 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

    Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 7

    Before serving, top the chilled cheesecake with the mixed 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

Baked Greek yogurt and vanilla protein cheesecake topped with a vibrant medley of fresh, juicy berries.

NUTRITION

367kcal
Protein
42.4g
Fat
10.3g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

2 large Egg Whites

8 grams Vanilla Whey Protein Isolate

2.5 tablespoons Almond Flour

0.75 cup Mixed Berries

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or a drop of stevia to create a slightly damp crumble, then press it firmly into the bottom of the pan to form the crust.

  • 3

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

  • 4

    Pour the yogurt mixture over the almond flour 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

    Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 7

    Before serving, top the chilled cheesecake with the mixed berries.