Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 tbsp Almond Flour; 3/4 cup Nonfat Greek Yogurt; 1.5 oz Low-Fat Cream Cheese; 1 large Egg White; 1 tsp Vanilla Extract; 1 tsp Lemon Juice; 3/4 cup Mixed Berries; 2 tsp Honey

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.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Enjoy a creamy, tangy protein-packed cheesecake that’s light yet satisfying. This dessert features a delicate almond flour crust topped with a luscious blend of nonfat Greek yogurt, low-fat cream cheese, and a hint of vanilla and lemon. Finished with a vibrant medley of mixed berries and a touch of honey, this treat is as nutritious as it is indulgent.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

32.8g

Fat

18.5g

Carbs

42g

SERVINGS

1 serving

INGREDIENTS

3 tbsp Almond Flour

3/4 cup Nonfat Greek Yogurt

1.5 oz Low-Fat Cream Cheese

1 large Egg White

1 tsp Vanilla Extract

1 tsp Lemon Juice

3/4 cup Mixed Berries

2 tsp Honey

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 350°F.
2
Mix the almond flour in a small bowl and press it evenly into the base of a small, springform pan to form the crust.
3
In a separate bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg white. Whisk until the mixture is smooth and creamy.
4
Stir in the vanilla extract and lemon juice to brighten the flavor.
5
Pour the cheesecake filling over the pressed almond flour crust and smooth out the top.
6
Bake in the preheated oven for 18-20 minutes, or until the edges are set and the center is slightly jiggly.
7
Allow the cheesecake to cool completely, then refrigerate for at least 2 hours to firm up.
8
Before serving, top with mixed berries and drizzle with honey for a touch of natural sweetness.