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

A light yet indulgent cheesecake that combines the creamy tang of nonfat Greek yogurt and cottage cheese with a boost of vanilla whey protein. Set on a subtly nutty almond flour crust and crowned with a vibrant mix of fresh berries, this dessert brings a balanced blend of protein and flavor without compromising on taste.

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NUTRITION

567kcal
Protein
71.1g
Fat
16.9g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 large Egg White (30g)

1 scoop Vanilla Whey Protein Powder (30g)

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (75g)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with a pinch of sweetener (if desired) and press it evenly into the base of a lined ramekin or small baking dish to form the crust.

  • 3

    In a blender or food processor, blend together the nonfat Greek yogurt, low-fat cottage cheese, egg white, and vanilla whey protein powder until completely smooth.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are just set.

  • 6

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to achieve a firmer texture.

  • 7

    Before serving, top with mixed berries. Enjoy your protein-packed cheesecake as a delightful dessert.

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

A light yet indulgent cheesecake that combines the creamy tang of nonfat Greek yogurt and cottage cheese with a boost of vanilla whey protein. Set on a subtly nutty almond flour crust and crowned with a vibrant mix of fresh berries, this dessert brings a balanced blend of protein and flavor without compromising on taste.

NUTRITION

567kcal
Protein
71.1g
Fat
16.9g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 large Egg White (30g)

1 scoop Vanilla Whey Protein Powder (30g)

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with a pinch of sweetener (if desired) and press it evenly into the base of a lined ramekin or small baking dish to form the crust.

  • 3

    In a blender or food processor, blend together the nonfat Greek yogurt, low-fat cottage cheese, egg white, and vanilla whey protein powder until completely smooth.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are just set.

  • 6

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to achieve a firmer texture.

  • 7

    Before serving, top with mixed berries. Enjoy your protein-packed cheesecake as a delightful dessert.