Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.9 cup Non-fat Greek Yogurt; 1 large Egg White; 1 tablespoon Vanilla Whey Protein Isolate; 2 tablespoons Almond Flour; 0.7 cup Mixed Berries; 0.75 tablespoon Maple Syrup; 1 teaspoon Vanilla Extract

Ingredients

7 items

0.9 cup Non-fat Greek Yogurt
1 large Egg White
1 tablespoon Vanilla Whey Protein Isolate
2 tablespoons Almond Flour
0.7 cup Mixed Berries
¾ tablespoon Maple Syrup
1 teaspoon Vanilla Extract

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F (163°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
In a medium mixing bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, almond flour, maple syrup, and vanilla extract until the batter is completely smooth and well combined.
Pour the mixture into the prepared pan, smoothing the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are firm and slightly golden, but the center still has a slight jiggle.
Remove from the oven and let it cool at room temperature for at least 30 minutes, then transfer to the refrigerator to chill for at least 2 hours to fully set.
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat with a teaspoon of water.
Simmer the berries for 5-8 minutes, mashing them slightly with a fork until they release their juices and thicken into a jammy consistency.
Once the cheesecake is chilled and firm, spoon the warm berry compote over the top before serving.

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Instructions

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