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 indulgent dessert that features a creamy, protein-packed cheesecake filling on a subtle almond flour crust, crowned with a vibrant mix of fresh berries and a touch of honey drizzle. This dessert strikes a perfect balance between sweetness and tang, offering a refreshing finish to any meal.

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NUTRITION

464kcal
Protein
34.3g
Fat
12.7g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (182g)

2 Egg Whites (66g)

2 tbsp Low-Fat Cream Cheese (30g)

1 tbsp Extra Low-Fat Cream Cheese (15g)

15g Almond Flour

1/2 cup Mixed Berries (72g)

1 tbsp Honey

1 tbsp Extra Honey

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PREPARATION

  • 1

    Preheat the oven to 350°F (175°C). Prepare a small springform or oven-safe ramekin by lightly spraying with cooking spray.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, egg whites, and both portions of low-fat cream cheese. Whisk until the mixture is smooth and uniform.

  • 3

    In a separate small bowl, mix the almond flour with one egg white (if desired) or simply press the almond flour firmly into the bottom of the ramekin to form a thin crust layer.

  • 4

    Pour the yogurt and cream cheese mixture over the crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-22 minutes until the edges begin to set. Remove from the oven and let cool to room temperature.

  • 6

    Top with mixed berries and drizzle with honey for an extra touch of sweetness. For additional sweetness and to boost the calorie content, drizzle an extra tablespoon of honey over the top.

  • 7

    Refrigerate the cheesecake for at least 2 hours before serving to set completely.

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 indulgent dessert that features a creamy, protein-packed cheesecake filling on a subtle almond flour crust, crowned with a vibrant mix of fresh berries and a touch of honey drizzle. This dessert strikes a perfect balance between sweetness and tang, offering a refreshing finish to any meal.

NUTRITION

464kcal
Protein
34.3g
Fat
12.7g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (182g)

2 Egg Whites (66g)

2 tbsp Low-Fat Cream Cheese (30g)

1 tbsp Extra Low-Fat Cream Cheese (15g)

15g Almond Flour

1/2 cup Mixed Berries (72g)

1 tbsp Honey

1 tbsp Extra Honey

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C). Prepare a small springform or oven-safe ramekin by lightly spraying with cooking spray.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, egg whites, and both portions of low-fat cream cheese. Whisk until the mixture is smooth and uniform.

  • 3

    In a separate small bowl, mix the almond flour with one egg white (if desired) or simply press the almond flour firmly into the bottom of the ramekin to form a thin crust layer.

  • 4

    Pour the yogurt and cream cheese mixture over the crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-22 minutes until the edges begin to set. Remove from the oven and let cool to room temperature.

  • 6

    Top with mixed berries and drizzle with honey for an extra touch of sweetness. For additional sweetness and to boost the calorie content, drizzle an extra tablespoon of honey over the top.

  • 7

    Refrigerate the cheesecake for at least 2 hours before serving to set completely.