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; 1 Large Egg White; 3 tbsp Almond Flour; 1 tsp Coconut Oil; 1 tbsp Pure Maple Syrup; 0.5 cup Mixed Berries; 0.5 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 Greek yogurt and egg white cheesecake over a toasted almond crust, topped with a vibrant and juicy berry compote.

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NUTRITION

Protein

31.6g

Fat

16.4g

Carbs

36.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 Large Egg White

3 tbsp Almond Flour

1 tsp Coconut Oil

1 tbsp Pure Maple Syrup

0.5 cup Mixed Berries

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small bowl, combine the almond flour and melted coconut oil with a tiny splash of the maple syrup until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of a 4-inch ramekin or small springform pan to create the crust.
4
In a separate bowl, whisk together the Greek yogurt, egg white, remaining maple syrup, and vanilla extract until the batter is completely smooth.
5
Pour the yogurt filling over the prepared crust and smooth the top with a spatula.
6
Bake for 25-30 minutes, or until the edges are set and the center has a slight jiggle.
7
Remove from the oven and let it cool at room temperature, then transfer to the refrigerator for at least 2 hours to set fully.
8
Gently warm the mixed berries in a small saucepan until they release their juices, then spoon the warm compote over the chilled cheesecake before serving.