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 over a nutty almond crust, finished with a vibrant and jammy mixed berry compote.

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NUTRITION

544kcal
Protein
57.3g
Fat
20.8g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1 large Egg

4 tablespoons Almond Flour

1 cup Mixed Berries

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    Combine the almond flour with a teaspoon of water in a small bowl until it reaches a sandy consistency then press it firmly into the bottom of the prepared pan to form the crust.

  • 3

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

  • 4

    Pour the cheesecake filling over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes or until the edges are set and the center has a very slight jiggle when shaken.

  • 6

    While the cake bakes place the mixed berries in a small saucepan over medium heat and simmer for 8 minutes until they break down into a thick jammy sauce.

  • 7

    Allow the cheesecake to cool at room temperature for 30 minutes then transfer to the refrigerator to chill for at least 2 hours before serving topped with the berry compote.

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 over a nutty almond crust, finished with a vibrant and jammy mixed berry compote.

NUTRITION

544kcal
Protein
57.3g
Fat
20.8g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1 large Egg

4 tablespoons Almond Flour

1 cup Mixed Berries

1 teaspoon Vanilla Extract

PREPARATION

  • 1

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

  • 2

    Combine the almond flour with a teaspoon of water in a small bowl until it reaches a sandy consistency then press it firmly into the bottom of the prepared pan to form the crust.

  • 3

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

  • 4

    Pour the cheesecake filling over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes or until the edges are set and the center has a very slight jiggle when shaken.

  • 6

    While the cake bakes place the mixed berries in a small saucepan over medium heat and simmer for 8 minutes until they break down into a thick jammy sauce.

  • 7

    Allow the cheesecake to cool at room temperature for 30 minutes then transfer to the refrigerator to chill for at least 2 hours before serving topped with the berry compote.