Greek Yogurt Protein Cheesecake with Mixed Berries and Almond Crumble

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 and Almond Crumble

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries and Almond Crumble

Enjoy a light yet indulgent cheesecake that balances creamy Greek yogurt and low-fat cream cheese with a boost of protein from egg whites and whey. Topped with a vibrant mix of berries and a crunchy almond crumble accented by a hint of honey, this dessert offers a delightful finish to any meal.

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NUTRITION

416kcal
Protein
33.1g
Fat
13.5g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1/2 scoop Whey Protein Isolate (15g)

50g Mixed Berries

1 tbsp Almond Flour (8g)

1 serving Whole Wheat Cookie Crumbs (10g)

1 tsp Honey (7g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small baking dish or ramekin.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and whey protein isolate. Whisk thoroughly until the mixture is smooth and well integrated.

  • 3

    Pour the cheesecake batter into the prepared dish and smooth the top with a spatula.

  • 4

    Bake in the preheated oven for 18-20 minutes, or until the edges begin to set and a toothpick inserted in the center comes out mostly clean.

  • 5

    Remove from the oven and allow the cheesecake to cool to room temperature.

  • 6

    Meanwhile, prepare the almond crumble by mixing the almond flour with the whole wheat cookie crumbs.

  • 7

    Once the cheesecake has cooled slightly, top evenly with mixed berries, then sprinkle the almond crumble over the berries.

  • 8

    Drizzle with a teaspoon of honey for added sweetness. Serve chilled for best flavor.

Greek Yogurt Protein Cheesecake with Mixed Berries and Almond Crumble

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 and Almond Crumble

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries and Almond Crumble

Enjoy a light yet indulgent cheesecake that balances creamy Greek yogurt and low-fat cream cheese with a boost of protein from egg whites and whey. Topped with a vibrant mix of berries and a crunchy almond crumble accented by a hint of honey, this dessert offers a delightful finish to any meal.

NUTRITION

416kcal
Protein
33.1g
Fat
13.5g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1/2 scoop Whey Protein Isolate (15g)

50g Mixed Berries

1 tbsp Almond Flour (8g)

1 serving Whole Wheat Cookie Crumbs (10g)

1 tsp Honey (7g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small baking dish or ramekin.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and whey protein isolate. Whisk thoroughly until the mixture is smooth and well integrated.

  • 3

    Pour the cheesecake batter into the prepared dish and smooth the top with a spatula.

  • 4

    Bake in the preheated oven for 18-20 minutes, or until the edges begin to set and a toothpick inserted in the center comes out mostly clean.

  • 5

    Remove from the oven and allow the cheesecake to cool to room temperature.

  • 6

    Meanwhile, prepare the almond crumble by mixing the almond flour with the whole wheat cookie crumbs.

  • 7

    Once the cheesecake has cooled slightly, top evenly with mixed berries, then sprinkle the almond crumble over the berries.

  • 8

    Drizzle with a teaspoon of honey for added sweetness. Serve chilled for best flavor.