Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

Enjoy a light and creamy cheesecake that’s packed with protein and bursts with the freshness of mixed berries. This dessert features a luscious blend of nonfat Greek yogurt, egg whites, and a hint of whey protein for added creaminess and nutritional boost, all resting on a delicate almond flour crust. A squeeze of lemon and a splash of vanilla bring an extra zing to every bite.

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NUTRITION

355kcal
Protein
43.1g
Fat
8.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

3 large Egg Whites (~100g)

0.4 scoop Whey Protein Isolate (~10g)

2 tbsp Almond Flour

100g Mixed Berries

1 tsp Vanilla Extract

1 tsp Fresh Lemon Juice

Sweetener (optional, to taste)

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PREPARATION

  • 1

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

  • 2

    In a mixing bowl, combine the Nonfat Greek Yogurt, egg whites, whey protein isolate, vanilla extract, and lemon juice. Blend until the mixture is smooth and creamy.

  • 3

    Sprinkle the almond flour evenly at the bottom of the prepared pan to form a light crust. For enhanced flavor, you can lightly press the almond flour with the back of a spoon.

  • 4

    Pour the yogurt 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 set and the center slightly jiggles.

  • 6

    Remove from the oven and let it cool for 10 minutes before refrigerating for at least 2 hours to fully set.

  • 7

    Before serving, top the cheesecake with mixed berries and add a drizzle of your preferred sweetener if desired.

Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

Enjoy a light and creamy cheesecake that’s packed with protein and bursts with the freshness of mixed berries. This dessert features a luscious blend of nonfat Greek yogurt, egg whites, and a hint of whey protein for added creaminess and nutritional boost, all resting on a delicate almond flour crust. A squeeze of lemon and a splash of vanilla bring an extra zing to every bite.

NUTRITION

355kcal
Protein
43.1g
Fat
8.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

3 large Egg Whites (~100g)

0.4 scoop Whey Protein Isolate (~10g)

2 tbsp Almond Flour

100g Mixed Berries

1 tsp Vanilla Extract

1 tsp Fresh Lemon Juice

Sweetener (optional, to taste)

PREPARATION

  • 1

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

  • 2

    In a mixing bowl, combine the Nonfat Greek Yogurt, egg whites, whey protein isolate, vanilla extract, and lemon juice. Blend until the mixture is smooth and creamy.

  • 3

    Sprinkle the almond flour evenly at the bottom of the prepared pan to form a light crust. For enhanced flavor, you can lightly press the almond flour with the back of a spoon.

  • 4

    Pour the yogurt 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 set and the center slightly jiggles.

  • 6

    Remove from the oven and let it cool for 10 minutes before refrigerating for at least 2 hours to fully set.

  • 7

    Before serving, top the cheesecake with mixed berries and add a drizzle of your preferred sweetener if desired.