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 light yet decadent treat that marries a nutty almond flour crust with a creamy, protein-enriched cheesecake filling. Infused with nonfat Greek yogurt, low-fat cottage cheese, and a hint of vanilla protein powder, this dessert is perfectly complemented by a crunchy fresh berry topping and a delicate honey drizzle. It’s a dessert that narrates health and indulgence in every bite.

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NUTRITION

646kcal
Protein
63.6g
Fat
26.5g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

½ cup Almond Flour

3 large Egg Whites

1 cup Nonfat Greek Yogurt

½ cup Low-Fat Cottage Cheese

½ scoop Vanilla Protein Powder

1 packet Stevia

¾ cup Mixed Berries

1 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a bowl, mix the almond flour with 2 of the egg whites and a packet of stevia until a crumbly dough forms. Press this mixture evenly in the bottom of a small, springform pan to form the crust.

  • 3

    Bake the crust for 10 minutes until it begins to set, then remove from the oven.

  • 4

    In another bowl, blend the nonfat Greek yogurt, low-fat cottage cheese, vanilla protein powder, and the remaining egg white until smooth and creamy. Adjust sweetness if needed by adding a little extra stevia.

  • 5

    Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula.

  • 6

    Return the pan to the oven and bake for an additional 18-20 minutes until the edges are firm and the center is slightly set.

  • 7

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 3 hours or overnight to fully set.

  • 8

    Before serving, top with mixed berries and drizzle a teaspoon of honey on top for added natural sweetness 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

Savor a light yet decadent treat that marries a nutty almond flour crust with a creamy, protein-enriched cheesecake filling. Infused with nonfat Greek yogurt, low-fat cottage cheese, and a hint of vanilla protein powder, this dessert is perfectly complemented by a crunchy fresh berry topping and a delicate honey drizzle. It’s a dessert that narrates health and indulgence in every bite.

NUTRITION

646kcal
Protein
63.6g
Fat
26.5g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

½ cup Almond Flour

3 large Egg Whites

1 cup Nonfat Greek Yogurt

½ cup Low-Fat Cottage Cheese

½ scoop Vanilla Protein Powder

1 packet Stevia

¾ cup Mixed Berries

1 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a bowl, mix the almond flour with 2 of the egg whites and a packet of stevia until a crumbly dough forms. Press this mixture evenly in the bottom of a small, springform pan to form the crust.

  • 3

    Bake the crust for 10 minutes until it begins to set, then remove from the oven.

  • 4

    In another bowl, blend the nonfat Greek yogurt, low-fat cottage cheese, vanilla protein powder, and the remaining egg white until smooth and creamy. Adjust sweetness if needed by adding a little extra stevia.

  • 5

    Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula.

  • 6

    Return the pan to the oven and bake for an additional 18-20 minutes until the edges are firm and the center is slightly set.

  • 7

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 3 hours or overnight to fully set.

  • 8

    Before serving, top with mixed berries and drizzle a teaspoon of honey on top for added natural sweetness and flavor.