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

Savor a luscious, protein-packed cheesecake with a creamy filling crafted from nonfat Greek yogurt and low-fat cream cheese, lightly sweetened and enriched with fluffy egg whites, nestled on a delicate almond flour crust and crowned with a burst of fresh mixed berries.

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NUTRITION

523kcal
Protein
48.3g
Fat
25.4g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 oz Low-Fat Cream Cheese (113g)

3 large Egg Whites (99g total)

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (75g)

1 tsp Sweetener (optional)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, oven-safe pan or ramekin.

  • 2

    In a bowl, mix the almond flour with a tiny bit of melted low-fat cream cheese or a few drops of water to form a cohesive crust. Press the mixture firmly into the base of your prepared pan.

  • 3

    In a separate large bowl, whisk together the nonfat Greek yogurt, the remaining low-fat cream cheese, egg whites, and sweetener until the mixture is smooth and fully combined.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes until the cheesecake is set around the edges but still slightly wobbly in the center.

  • 6

    Allow the cheesecake to cool at room temperature before refrigerating for at least 2 hours to fully set.

  • 7

    Once chilled, top with mixed berries just before serving for a refreshing burst of flavor.

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

Savor a luscious, protein-packed cheesecake with a creamy filling crafted from nonfat Greek yogurt and low-fat cream cheese, lightly sweetened and enriched with fluffy egg whites, nestled on a delicate almond flour crust and crowned with a burst of fresh mixed berries.

NUTRITION

523kcal
Protein
48.3g
Fat
25.4g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 oz Low-Fat Cream Cheese (113g)

3 large Egg Whites (99g total)

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (75g)

1 tsp Sweetener (optional)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, oven-safe pan or ramekin.

  • 2

    In a bowl, mix the almond flour with a tiny bit of melted low-fat cream cheese or a few drops of water to form a cohesive crust. Press the mixture firmly into the base of your prepared pan.

  • 3

    In a separate large bowl, whisk together the nonfat Greek yogurt, the remaining low-fat cream cheese, egg whites, and sweetener until the mixture is smooth and fully combined.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes until the cheesecake is set around the edges but still slightly wobbly in the center.

  • 6

    Allow the cheesecake to cool at room temperature before refrigerating for at least 2 hours to fully set.

  • 7

    Once chilled, top with mixed berries just before serving for a refreshing burst of flavor.