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

Experience a light and creamy delight with our Greek Yogurt Protein Cheesecake, perfectly balanced with a tender almond flour crust, a smooth protein-packed filling, and a topping of sweet mixed berries drizzled with honey. This dessert is both naturally satisfying and refreshingly indulgent, ideal for a guilt-free treat.

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NUTRITION

555kcal
Protein
49g
Fat
26.5g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (40g)

3/4 cup Non-Fat Greek Yogurt (170g)

2 oz Low-Fat Cream Cheese (56g)

1/2 scoop Whey Protein Isolate (15g)

Egg whites from 2 large eggs (66g)

1/2 cup Mixed Berries (75g)

1 tsp Honey (7g)

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a small bowl, combine the almond flour with a pinch of salt. Press the almond flour evenly into the base of a small, lined springform or tart pan to form the crust.

  • 3

    Bake the crust in the preheated oven for about 8-10 minutes to lightly toast it. Remove from the oven and set aside.

  • 4

    In a blender or food processor, combine the non-fat Greek yogurt, low-fat cream cheese, half scoop of whey protein isolate, and the egg whites. Blend until the mixture is completely smooth.

  • 5

    Pour the cheesecake filling over the pre-baked almond crust, smoothing out the top.

  • 6

    Bake in the oven for approximately 25 minutes, or until the filling is set and just slightly jiggly in the center.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to fully set.

  • 8

    Before serving, top the cheesecake with mixed berries and drizzle honey over the top for extra sweetness.

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

Experience a light and creamy delight with our Greek Yogurt Protein Cheesecake, perfectly balanced with a tender almond flour crust, a smooth protein-packed filling, and a topping of sweet mixed berries drizzled with honey. This dessert is both naturally satisfying and refreshingly indulgent, ideal for a guilt-free treat.

NUTRITION

555kcal
Protein
49g
Fat
26.5g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (40g)

3/4 cup Non-Fat Greek Yogurt (170g)

2 oz Low-Fat Cream Cheese (56g)

1/2 scoop Whey Protein Isolate (15g)

Egg whites from 2 large eggs (66g)

1/2 cup Mixed Berries (75g)

1 tsp Honey (7g)

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a small bowl, combine the almond flour with a pinch of salt. Press the almond flour evenly into the base of a small, lined springform or tart pan to form the crust.

  • 3

    Bake the crust in the preheated oven for about 8-10 minutes to lightly toast it. Remove from the oven and set aside.

  • 4

    In a blender or food processor, combine the non-fat Greek yogurt, low-fat cream cheese, half scoop of whey protein isolate, and the egg whites. Blend until the mixture is completely smooth.

  • 5

    Pour the cheesecake filling over the pre-baked almond crust, smoothing out the top.

  • 6

    Bake in the oven for approximately 25 minutes, or until the filling is set and just slightly jiggly in the center.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to fully set.

  • 8

    Before serving, top the cheesecake with mixed berries and drizzle honey over the top for extra sweetness.