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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A light and refreshing no-bake cheesecake with a satisfying almond flour crust, blended creamy Greek yogurt, cottage cheese, and egg whites, topped with a vibrant medley of mixed berries. This dessert offers a balanced mix of tangy, creamy, and nutty flavors with just the right amount of indulgence.

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NUTRITION

404kcal
Protein
42.2g
Fat
18.1g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

2 Egg Whites

1/4 cup Almond Flour

1/4 cup Mixed Berries

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PREPARATION

  • 1

    In a small bowl, combine the almond flour with a teaspoon of water (and a pinch of salt or a few drops of sweetener if desired) to form a crumbly paste. Press this mixture firmly into the bottom of a serving dish or ramekin to create the crust and chill in the refrigerator.

  • 2

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, and egg whites until smooth and creamy.

  • 3

    Pour the cheesecake mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 4

    Refrigerate the assembled cheesecake for at least 3 hours to allow it to set properly.

  • 5

    Before serving, top with the mixed berries for a burst of freshness and color.

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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A light and refreshing no-bake cheesecake with a satisfying almond flour crust, blended creamy Greek yogurt, cottage cheese, and egg whites, topped with a vibrant medley of mixed berries. This dessert offers a balanced mix of tangy, creamy, and nutty flavors with just the right amount of indulgence.

NUTRITION

404kcal
Protein
42.2g
Fat
18.1g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

2 Egg Whites

1/4 cup Almond Flour

1/4 cup Mixed Berries

PREPARATION

  • 1

    In a small bowl, combine the almond flour with a teaspoon of water (and a pinch of salt or a few drops of sweetener if desired) to form a crumbly paste. Press this mixture firmly into the bottom of a serving dish or ramekin to create the crust and chill in the refrigerator.

  • 2

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, and egg whites until smooth and creamy.

  • 3

    Pour the cheesecake mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 4

    Refrigerate the assembled cheesecake for at least 3 hours to allow it to set properly.

  • 5

    Before serving, top with the mixed berries for a burst of freshness and color.