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 Greek yogurt cheesecake baked with vanilla protein and almond flour, topped with a vibrant and jammy mixed berry compote.

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NUTRITION

328kcal
Protein
42.6g
Fat
7.5g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Plain Greek Yogurt

0.65 scoop Vanilla Whey Protein Powder

1 large Egg White

0.5 cup Mixed Berries

1 tablespoon Almond Flour

0.75 tablespoon Chia Seeds

0.5 teaspoon Vanilla Extract

0.5 teaspoon Monk Fruit Sweetener

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth.

  • 3

    Gently fold in the almond flour and chia seeds to provide structure and a boost of healthy fats.

  • 4

    Pour the mixture into the prepared pan and smooth the top with a spatula.

  • 5

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

  • 6

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

  • 7

    Allow the cheesecake to cool at room temperature for 20 minutes, then refrigerate for at least 2 hours to set fully.

  • 8

    Spoon the berry compote over the chilled cheesecake before serving.

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 Greek yogurt cheesecake baked with vanilla protein and almond flour, topped with a vibrant and jammy mixed berry compote.

NUTRITION

328kcal
Protein
42.6g
Fat
7.5g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Plain Greek Yogurt

0.65 scoop Vanilla Whey Protein Powder

1 large Egg White

0.5 cup Mixed Berries

1 tablespoon Almond Flour

0.75 tablespoon Chia Seeds

0.5 teaspoon Vanilla Extract

0.5 teaspoon Monk Fruit Sweetener

PREPARATION

  • 1

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

  • 2

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth.

  • 3

    Gently fold in the almond flour and chia seeds to provide structure and a boost of healthy fats.

  • 4

    Pour the mixture into the prepared pan and smooth the top with a spatula.

  • 5

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

  • 6

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

  • 7

    Allow the cheesecake to cool at room temperature for 20 minutes, then refrigerate for at least 2 hours to set fully.

  • 8

    Spoon the berry compote over the chilled cheesecake before serving.