Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

Enjoy a light yet satisfyingly creamy cheesecake that packs a protein punch. This dessert pairs velvety nonfat Greek yogurt and whey protein with a delicate almond flour crust, accented by a burst of fresh mixed berries and a hint of vanilla. It's a delicious way to indulge while staying on track!

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NUTRITION

407kcal
Protein
51.1g
Fat
12.7g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

1 scoop Whey Protein Isolate (approx. 30g)

1 large Egg White

2 Tbsp Almond Flour

1/2 cup Fresh Mixed Berries

1 tsp Coconut Oil

1/2 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour with the melted coconut oil. Press this mixture firmly into the base of a small, oven-safe ramekin or mini springform pan to form a crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, whey protein isolate, egg white, and vanilla extract until smooth and well incorporated.

  • 4

    Pour the mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    Place the pan in the oven and bake for 18-20 minutes or until the cheesecake is just set. Avoid overbaking to maintain a creamy texture.

  • 6

    Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to fully firm up.

  • 7

    Before serving, top with fresh mixed berries for a burst of natural sweetness and color.

Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

Enjoy a light yet satisfyingly creamy cheesecake that packs a protein punch. This dessert pairs velvety nonfat Greek yogurt and whey protein with a delicate almond flour crust, accented by a burst of fresh mixed berries and a hint of vanilla. It's a delicious way to indulge while staying on track!

NUTRITION

407kcal
Protein
51.1g
Fat
12.7g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

1 scoop Whey Protein Isolate (approx. 30g)

1 large Egg White

2 Tbsp Almond Flour

1/2 cup Fresh Mixed Berries

1 tsp Coconut Oil

1/2 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour with the melted coconut oil. Press this mixture firmly into the base of a small, oven-safe ramekin or mini springform pan to form a crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, whey protein isolate, egg white, and vanilla extract until smooth and well incorporated.

  • 4

    Pour the mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    Place the pan in the oven and bake for 18-20 minutes or until the cheesecake is just set. Avoid overbaking to maintain a creamy texture.

  • 6

    Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to fully firm up.

  • 7

    Before serving, top with fresh mixed berries for a burst of natural sweetness and color.