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

Enjoy a luscious, protein-packed cheesecake that marries the creaminess of nonfat Greek yogurt and a subtle hint of whey with a delicate almond flour crust. Topped with a vibrant mix of fresh berries and a drizzle of honey, this dessert delivers a satisfying blend of sweet and tangy flavors with a light, airy texture.

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NUTRITION

480kcal
Protein
41.1g
Fat
16.9g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

15g Whey Protein Isolate (half scoop)

1 large Egg White (33g)

15g Almond Flour

100g Mixed Berries

1 tbsp Honey

1 tsp Coconut Oil

1/2 tsp Almond Butter

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small ramekin or springform pan with coconut oil.

  • 2

    In a bowl, combine the Nonfat Greek Yogurt, whey protein isolate, and egg white. Mix thoroughly until the mixture is smooth and well-integrated.

  • 3

    In a separate small bowl, stir the almond flour to form the base. Press the almond flour evenly into the bottom of the greased pan to create a thin, even crust.

  • 4

    Pour the yogurt mixture over the almond flour crust, smoothing out the top with a spatula.

  • 5

    Bake in the preheated oven for 15-18 minutes until the filling is set but still slightly soft in the center. Remove from the oven and allow to cool to room temperature.

  • 6

    Once cooled, top with the mixed berries. Drizzle the honey over the berries, then add a light drizzle of melted coconut oil and a small dollop of almond butter for extra flavor.

  • 7

    Refrigerate the cheesecake for at least 1 hour before serving to allow the flavors to meld and the cheesecake to firm up.

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

Enjoy a luscious, protein-packed cheesecake that marries the creaminess of nonfat Greek yogurt and a subtle hint of whey with a delicate almond flour crust. Topped with a vibrant mix of fresh berries and a drizzle of honey, this dessert delivers a satisfying blend of sweet and tangy flavors with a light, airy texture.

NUTRITION

480kcal
Protein
41.1g
Fat
16.9g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

15g Whey Protein Isolate (half scoop)

1 large Egg White (33g)

15g Almond Flour

100g Mixed Berries

1 tbsp Honey

1 tsp Coconut Oil

1/2 tsp Almond Butter

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small ramekin or springform pan with coconut oil.

  • 2

    In a bowl, combine the Nonfat Greek Yogurt, whey protein isolate, and egg white. Mix thoroughly until the mixture is smooth and well-integrated.

  • 3

    In a separate small bowl, stir the almond flour to form the base. Press the almond flour evenly into the bottom of the greased pan to create a thin, even crust.

  • 4

    Pour the yogurt mixture over the almond flour crust, smoothing out the top with a spatula.

  • 5

    Bake in the preheated oven for 15-18 minutes until the filling is set but still slightly soft in the center. Remove from the oven and allow to cool to room temperature.

  • 6

    Once cooled, top with the mixed berries. Drizzle the honey over the berries, then add a light drizzle of melted coconut oil and a small dollop of almond butter for extra flavor.

  • 7

    Refrigerate the cheesecake for at least 1 hour before serving to allow the flavors to meld and the cheesecake to firm up.