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 tablespoons Unsweetened Almond Flour (approx. 21g); 6 ounces Plain Nonfat Greek Yogurt (approx. 170g); 1/2 cup Egg Whites (approx. 120g); 1 scoop Vanilla Whey Protein Isolate (approx. 30g); 1/2 cup Mixed Berries (approx. 75g)

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

A light yet indulgent no-bake cheesecake that packs a protein punch. Creamy, tangy Greek yogurt and egg whites blend with vanilla whey protein for a smooth filling atop a crunchy almond flour crust, all crowned with a medley of fresh mixed berries for a refreshing burst of flavor.

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NUTRITION

Protein

56g

Fat

11.8g

Carbs

22.5g

SERVINGS

1 serving

INGREDIENTS

3 tablespoons Unsweetened Almond Flour (approx. 21g)

6 ounces Plain Nonfat Greek Yogurt (approx. 170g)

1/2 cup Egg Whites (approx. 120g)

1 scoop Vanilla Whey Protein Isolate (approx. 30g)

1/2 cup Mixed Berries (approx. 75g)

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PREPARATION

1
In a small bowl, mix the almond flour until it forms a loose, crumbly base. Press the almond flour evenly into the bottom of small serving jars or a mini springform pan to create the crust.
2
In a larger mixing bowl, combine the nonfat Greek yogurt, egg whites, and vanilla whey protein isolate. Whisk thoroughly until you achieve a smooth and creamy consistency.
3
Spoon the protein-rich cheesecake mixture over the almond crust, smoothing the top with a spatula.
4
Garnish generously with the mixed berries, distributing them evenly over the surface.
5
Refrigerate the cheesecake for at least 2 hours to let it set. Enjoy chilled for a refreshing, high-protein dessert.