Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 tbsp Almond Flour; 150g Non-fat Greek Yogurt; 10g Vanilla Whey Protein; 2 tbsp Egg Whites; 0.5 cup Mixed Berries; 1 tsp Coconut Oil

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 smooth Greek yogurt and vanilla protein cheesecake baked over a nutty almond base, topped with a bright and jammy berry compote.

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NUTRITION

Protein

30g

Fat

12g

Carbs

19.2g

SERVINGS

1 serving

INGREDIENTS

1.5 tbsp Almond Flour

150g Non-fat Greek Yogurt

10g Vanilla Whey Protein

2 tbsp Egg Whites

0.5 cup Mixed Berries

1 tsp Coconut Oil

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small ramekin or oven-safe dish.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared dish to create a thin, even crust.
4
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until the batter is completely smooth.
5
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
6
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to fully set.
8
Top with the mixed berries, either fresh or lightly simmered into a sauce, before serving.