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 combines the tanginess of nonfat Greek yogurt and the creaminess of reduced-fat cream cheese with a delicate almond flour crust. Finished with a drizzle of honey and a vibrant topping of mixed berries, this dessert is as satisfying as it is guilt-free.

Try 7 days free, then $12.99 / mo.

NUTRITION

401kcal
Protein
34.5g
Fat
13g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

50g Reduced-Fat Cream Cheese

2 large egg whites (approx 66g)

2 tbsp Almond Flour

50g Mixed Berries

1 tbsp Honey

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small, springform pan or ramekin with parchment paper.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, reduced-fat cream cheese, and egg whites. Whisk until smooth and fully incorporated.

  • 3

    Fold in the almond flour gently to help thicken the mixture slightly, creating a cheesecake batter.

  • 4

    Pour the batter into the prepared pan, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes or until the center is set. Remove from the oven and allow to cool slightly.

  • 6

    Once cooled, drizzle with honey and top with mixed berries.

  • 7

    Refrigerate for at least 1 hour before serving to allow the flavors to meld and the texture 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 combines the tanginess of nonfat Greek yogurt and the creaminess of reduced-fat cream cheese with a delicate almond flour crust. Finished with a drizzle of honey and a vibrant topping of mixed berries, this dessert is as satisfying as it is guilt-free.

NUTRITION

401kcal
Protein
34.5g
Fat
13g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

50g Reduced-Fat Cream Cheese

2 large egg whites (approx 66g)

2 tbsp Almond Flour

50g Mixed Berries

1 tbsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small, springform pan or ramekin with parchment paper.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, reduced-fat cream cheese, and egg whites. Whisk until smooth and fully incorporated.

  • 3

    Fold in the almond flour gently to help thicken the mixture slightly, creating a cheesecake batter.

  • 4

    Pour the batter into the prepared pan, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes or until the center is set. Remove from the oven and allow to cool slightly.

  • 6

    Once cooled, drizzle with honey and top with mixed berries.

  • 7

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