Mini Creamy Greek Yogurt Protein Cheesecake with Mixed Fruit

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

Mini Creamy Greek Yogurt Protein Cheesecake with Mixed Fruit

YOUR SOLIN GENERATED RECIPE

Mini Creamy Greek Yogurt Protein Cheesecake with Mixed Fruit

Enjoy a delicate, single-serving cheesecake that marries the tang of creamy Greek yogurt and fat-free cream cheese with a light almond flour crust, topped with a bright medley of mixed fruits and a hint of honey and almond butter drizzle. A refreshingly nutritious dessert that satisfies sweet cravings while delivering balanced macronutrients.

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NUTRITION

341kcal
Protein
28g
Fat
10g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

1/8 cup Almond Flour (~15g)

3/4 cup Nonfat Greek Yogurt (~170g)

1 oz Fat-Free Cream Cheese (~28g)

1 large Egg White (approx. 33g)

1/4 cup Mixed Fruit (~40g)

1 tsp Honey

1 tsp Almond Butter

1 tsp Extra Honey Drizzle

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour to form a delicate crust. Press the almond flour evenly into the base of a greased mini cheesecake pan or ramekin.

  • 3

    In another bowl, whisk together the nonfat Greek yogurt, fat-free cream cheese, and egg white until the mixture is smooth and slightly frothy.

  • 4

    Pour the filling over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 18-20 minutes or until the edges begin to set; the center may still be slightly jiggly.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up.

  • 7

    Before serving, top the chilled cheesecake with the mixed fruit.

  • 8

    Drizzle the honey, almond butter, and an extra touch of honey over the fruit for added sweetness and a glossy finish.

  • 9

    Enjoy your mini protein-packed dessert that delivers approximately 329-403 calories and 23-28 grams of protein!

Mini Creamy Greek Yogurt Protein Cheesecake with Mixed Fruit

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

Mini Creamy Greek Yogurt Protein Cheesecake with Mixed Fruit

YOUR SOLIN GENERATED RECIPE

Mini Creamy Greek Yogurt Protein Cheesecake with Mixed Fruit

Enjoy a delicate, single-serving cheesecake that marries the tang of creamy Greek yogurt and fat-free cream cheese with a light almond flour crust, topped with a bright medley of mixed fruits and a hint of honey and almond butter drizzle. A refreshingly nutritious dessert that satisfies sweet cravings while delivering balanced macronutrients.

NUTRITION

341kcal
Protein
28g
Fat
10g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

1/8 cup Almond Flour (~15g)

3/4 cup Nonfat Greek Yogurt (~170g)

1 oz Fat-Free Cream Cheese (~28g)

1 large Egg White (approx. 33g)

1/4 cup Mixed Fruit (~40g)

1 tsp Honey

1 tsp Almond Butter

1 tsp Extra Honey Drizzle

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour to form a delicate crust. Press the almond flour evenly into the base of a greased mini cheesecake pan or ramekin.

  • 3

    In another bowl, whisk together the nonfat Greek yogurt, fat-free cream cheese, and egg white until the mixture is smooth and slightly frothy.

  • 4

    Pour the filling over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 18-20 minutes or until the edges begin to set; the center may still be slightly jiggly.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up.

  • 7

    Before serving, top the chilled cheesecake with the mixed fruit.

  • 8

    Drizzle the honey, almond butter, and an extra touch of honey over the fruit for added sweetness and a glossy finish.

  • 9

    Enjoy your mini protein-packed dessert that delivers approximately 329-403 calories and 23-28 grams of protein!