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; 1.5 tablespoons Vanilla Whey Protein Powder; 1 large Egg White; 1.5 tablespoons Almond Flour; 0.75 cup Mixed Berries; 1 teaspoon 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

A creamy vanilla bean cheesecake made with Greek yogurt and baked over a light almond crust, topped with a warm, jammy berry compote.

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NUTRITION

Protein

41.2g

Fat

6.1g

Carbs

24.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Powder

1 large Egg White

1.5 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 oven-safe ramekin.
2
In a small bowl, mix the almond flour with a few drops of water until it reaches a sandy consistency and press it firmly into the bottom of the ramekin.
3
In a separate medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the batter is completely smooth.
4
Pour the yogurt mixture over the almond base 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
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer until they break down into a thick sauce.
7
Allow the cheesecake to cool at room temperature before transferring it to the refrigerator to chill for at least two hours.
8
Spoon the berry compote over the chilled cheesecake just before serving for a fresh finish.