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

Enjoy a luscious, high-protein cheesecake that combines the tang of nonfat Greek yogurt and fat-free cottage cheese with a whisper of vanilla whey for an indulgent yet wholesome dessert. A delicate almond flour crust and a vibrant mixed berry topping, finished with a light drizzle of honey, make this dessert both satisfying and refreshingly balanced.

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NUTRITION

490kcal
Protein
63g
Fat
9.5g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/2 cup Fat-Free Cottage Cheese

0.75 scoop Vanilla Whey Protein Isolate

1 large Egg White

1/8 cup Almond Flour

1 cup Mixed Berries

1 teaspoon Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly set cheesecake texture, or leave it chilled for a no-bake version.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, fat-free cottage cheese, vanilla whey protein isolate, and egg white. Blend until the mixture is perfectly smooth.

  • 3

    For the crust, lightly toast the almond flour in a dry skillet over medium heat for 3-4 minutes until fragrant, then press it evenly into the bottom of a small springform pan or ramekin.

  • 4

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

  • 5

    Gently fold the mixed berries into the cheesecake or use them as a topping. Drizzle with honey for a touch of natural sweetness.

  • 6

    Refrigerate the cheesecake for at least 2 hours to allow it to set properly before serving.

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

Enjoy a luscious, high-protein cheesecake that combines the tang of nonfat Greek yogurt and fat-free cottage cheese with a whisper of vanilla whey for an indulgent yet wholesome dessert. A delicate almond flour crust and a vibrant mixed berry topping, finished with a light drizzle of honey, make this dessert both satisfying and refreshingly balanced.

NUTRITION

490kcal
Protein
63g
Fat
9.5g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/2 cup Fat-Free Cottage Cheese

0.75 scoop Vanilla Whey Protein Isolate

1 large Egg White

1/8 cup Almond Flour

1 cup Mixed Berries

1 teaspoon Honey

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly set cheesecake texture, or leave it chilled for a no-bake version.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, fat-free cottage cheese, vanilla whey protein isolate, and egg white. Blend until the mixture is perfectly smooth.

  • 3

    For the crust, lightly toast the almond flour in a dry skillet over medium heat for 3-4 minutes until fragrant, then press it evenly into the bottom of a small springform pan or ramekin.

  • 4

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

  • 5

    Gently fold the mixed berries into the cheesecake or use them as a topping. Drizzle with honey for a touch of natural sweetness.

  • 6

    Refrigerate the cheesecake for at least 2 hours to allow it to set properly before serving.