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, protein-packed cheesecake that marries the tang of nonfat Greek yogurt with the smooth creaminess of fat-free cottage cheese. Accented with a burst of fresh mixed berries, crunchy chopped almonds, and a natural drizzle of honey, this no-bake cheesecake offers a refreshing dessert treat with a satisfying texture and a delicate blend of sweet and tart flavors.

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NUTRITION

380kcal
Protein
38.5g
Fat
4.8g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Nonfat Greek Yogurt

0.25 cup Fat-free Cottage Cheese

0.75 cup Mixed Berries

10 chopped Almonds

1 tablespoon Honey

0.5 teaspoon Vanilla Extract (optional)

0.5 teaspoon Gelatin Powder (optional)

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PREPARATION

  • 1

    In a medium bowl, add the nonfat Greek yogurt and fat-free cottage cheese. Whisk them together until smooth and well combined.

  • 2

    Gently fold in the mixed berries, ensuring an even distribution without breaking the berries.

  • 3

    If using, stir in the vanilla extract for a hint of extra flavor.

  • 4

    If you prefer a slightly firmer cheesecake texture, dissolve the gelatin powder in a tablespoon of warm water and mix it into the cheesecake mixture.

  • 5

    Spoon the mixture into serving dishes or a small springform pan. Smooth the top with a spatula.

  • 6

    Drizzle the honey evenly over the top, then sprinkle chopped almonds for a crunchy finish.

  • 7

    Refrigerate for at least 2 hours to allow the cheesecake to set and the flavors to meld.

  • 8

    Serve chilled and enjoy this light, protein-packed treat.

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, protein-packed cheesecake that marries the tang of nonfat Greek yogurt with the smooth creaminess of fat-free cottage cheese. Accented with a burst of fresh mixed berries, crunchy chopped almonds, and a natural drizzle of honey, this no-bake cheesecake offers a refreshing dessert treat with a satisfying texture and a delicate blend of sweet and tart flavors.

NUTRITION

380kcal
Protein
38.5g
Fat
4.8g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Nonfat Greek Yogurt

0.25 cup Fat-free Cottage Cheese

0.75 cup Mixed Berries

10 chopped Almonds

1 tablespoon Honey

0.5 teaspoon Vanilla Extract (optional)

0.5 teaspoon Gelatin Powder (optional)

PREPARATION

  • 1

    In a medium bowl, add the nonfat Greek yogurt and fat-free cottage cheese. Whisk them together until smooth and well combined.

  • 2

    Gently fold in the mixed berries, ensuring an even distribution without breaking the berries.

  • 3

    If using, stir in the vanilla extract for a hint of extra flavor.

  • 4

    If you prefer a slightly firmer cheesecake texture, dissolve the gelatin powder in a tablespoon of warm water and mix it into the cheesecake mixture.

  • 5

    Spoon the mixture into serving dishes or a small springform pan. Smooth the top with a spatula.

  • 6

    Drizzle the honey evenly over the top, then sprinkle chopped almonds for a crunchy finish.

  • 7

    Refrigerate for at least 2 hours to allow the cheesecake to set and the flavors to meld.

  • 8

    Serve chilled and enjoy this light, protein-packed treat.