Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.2 cups Non-fat Greek Yogurt; 1 Large Egg White; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 0.5 cup Mixed Berries; 1 tablespoon Raw Honey

Nutrition

Per serving

400 calories

Protein: 35g; 34% of calories
Carbs: 39g; 38% of calories
Fat: 13g; 28% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a small bowl, mix the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of your dish to form a thin crust.
In a separate mixing bowl, whisk together the Greek yogurt, egg white, and half of the honey until the mixture is completely smooth and aerated.
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
While the cheesecake bakes, place the berries and the remaining honey in a small saucepan over medium heat, simmering for 5 minutes until the fruit bursts and the sauce thickens.
Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
Slice and serve topped with the chilled berry compote.

Nutrition

Ingredients

Instructions

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