Protein-Rich Greek Yogurt Cheesecake with Fresh Berry Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Rich Greek Yogurt Cheesecake with Fresh Berry Topping

YOUR SOLIN GENERATED RECIPE

Protein-Rich Greek Yogurt Cheesecake with Fresh Berry Topping

Enjoy a light yet indulgent cheesecake made with nonfat Greek yogurt, fat-free cottage cheese, and a touch of egg white for extra protein. This creamy cheesecake is set atop a delicate almond flour crust and finished with a vibrant medley of fresh mixed berries and a hint of lemon, offering a refreshing twist to your favorite protein-rich treat.

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NUTRITION

323kcal
Protein
37.4g
Fat
7.4g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

15 grams Almond Flour

250 grams Nonfat Greek Yogurt

50 grams Fat-Free Cottage Cheese

1 large Egg White

50 grams Mixed Berries

10 grams Lemon Juice

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small, springform pan or a mini cheesecake pan.

  • 2

    In a small bowl, combine the almond flour with a few drops of water until it forms a crumbly, pressable dough. Press the almond flour mixture evenly into the bottom of the pan to form a thin crust.

  • 3

    In a blender or food processor, blend together the nonfat Greek yogurt, fat-free cottage cheese, egg white, lemon juice, and vanilla extract until smooth and creamy.

  • 4

    Pour the filling mixture over the almond flour crust, spreading it evenly.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the cheesecake is just set around the edges.

  • 6

    Remove from the oven and let the cheesecake cool completely at room temperature before placing it in the refrigerator to chill for at least 2 hours.

  • 7

    Before serving, top the chilled cheesecake with fresh mixed berries for a burst of color and flavor.

Protein-Rich Greek Yogurt Cheesecake with Fresh Berry Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Rich Greek Yogurt Cheesecake with Fresh Berry Topping

YOUR SOLIN GENERATED RECIPE

Protein-Rich Greek Yogurt Cheesecake with Fresh Berry Topping

Enjoy a light yet indulgent cheesecake made with nonfat Greek yogurt, fat-free cottage cheese, and a touch of egg white for extra protein. This creamy cheesecake is set atop a delicate almond flour crust and finished with a vibrant medley of fresh mixed berries and a hint of lemon, offering a refreshing twist to your favorite protein-rich treat.

NUTRITION

323kcal
Protein
37.4g
Fat
7.4g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

15 grams Almond Flour

250 grams Nonfat Greek Yogurt

50 grams Fat-Free Cottage Cheese

1 large Egg White

50 grams Mixed Berries

10 grams Lemon Juice

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small, springform pan or a mini cheesecake pan.

  • 2

    In a small bowl, combine the almond flour with a few drops of water until it forms a crumbly, pressable dough. Press the almond flour mixture evenly into the bottom of the pan to form a thin crust.

  • 3

    In a blender or food processor, blend together the nonfat Greek yogurt, fat-free cottage cheese, egg white, lemon juice, and vanilla extract until smooth and creamy.

  • 4

    Pour the filling mixture over the almond flour crust, spreading it evenly.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the cheesecake is just set around the edges.

  • 6

    Remove from the oven and let the cheesecake cool completely at room temperature before placing it in the refrigerator to chill for at least 2 hours.

  • 7

    Before serving, top the chilled cheesecake with fresh mixed berries for a burst of color and flavor.