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 light yet satisfying dessert that combines the creamy tang of Greek yogurt with the gentle sweetness of mixed berries and a subtle almond crunch. This protein-packed cheesecake delivers a velvety texture and a refreshing burst of berry flavor, making it a delightful finish to any meal.

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NUTRITION

427kcal
Protein
42.1g
Fat
19.8g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

1 large Egg White

0.5 scoop Vanilla Whey Protein Powder

1/4 cup Almond Flour

1 tbsp Crushed Raw Almonds

1/2 cup Mixed Berries

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PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt if desired. Press the almond flour evenly into the bottom of a small, non-stick or lined ramekin to form the crust.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, egg white, and vanilla whey protein powder until the mixture is smooth and well incorporated.

  • 4

    Pour the yogurt mixture over the almond flour crust, spreading it evenly.

  • 5

    Bake in the oven for about 20 minutes, or until the edges begin to set and a gentle jiggle remains in the center.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up.

  • 7

    Before serving, top the chilled cheesecake with mixed berries and a sprinkle of crushed raw almonds for added texture and 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

Enjoy a light yet satisfying dessert that combines the creamy tang of Greek yogurt with the gentle sweetness of mixed berries and a subtle almond crunch. This protein-packed cheesecake delivers a velvety texture and a refreshing burst of berry flavor, making it a delightful finish to any meal.

NUTRITION

427kcal
Protein
42.1g
Fat
19.8g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

1 large Egg White

0.5 scoop Vanilla Whey Protein Powder

1/4 cup Almond Flour

1 tbsp Crushed Raw Almonds

1/2 cup Mixed Berries

PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt if desired. Press the almond flour evenly into the bottom of a small, non-stick or lined ramekin to form the crust.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, egg white, and vanilla whey protein powder until the mixture is smooth and well incorporated.

  • 4

    Pour the yogurt mixture over the almond flour crust, spreading it evenly.

  • 5

    Bake in the oven for about 20 minutes, or until the edges begin to set and a gentle jiggle remains in the center.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up.

  • 7

    Before serving, top the chilled cheesecake with mixed berries and a sprinkle of crushed raw almonds for added texture and flavor.