Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

A tangy, satisfying cheesecake that blends the creaminess of nonfat Greek yogurt and lowfat cottage cheese with a hint of vanilla. Set on a lightly nutty almond flour crust and topped with a vibrant medley of fresh berries and a drizzle of honey, this dessert is both indulgent and aligned with your nutritional goals.

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NUTRITION

702kcal
Protein
45g
Fat
24.3g
Carbs
74.2g

SERVINGS

1 serving

INGREDIENTS

1 cup nonfat Greek yogurt (245g)

1/2 cup lowfat cottage cheese (113g)

1 large egg white (33g)

1/3 cup almond flour (32g)

2/3 tablespoon unsalted butter (10g), melted

2 tablespoons honey (42g)

1 cup fresh mixed berries (150g)

1 teaspoon vanilla extract

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine the almond flour with melted butter. Press this mixture firmly into the bottom of the pan to form an even crust. Bake for 8-10 minutes or until slightly golden, then set aside to cool.

  • 3

    In a blender or food processor, blend together the nonfat Greek yogurt, lowfat cottage cheese, egg white, and vanilla extract until smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for 18-22 minutes until the edges are set and the center has a slight wobble.

  • 6

    Remove from oven and allow the cheesecake to cool to room temperature. Once cooled, refrigerate for at least 2 hours to fully set.

  • 7

    Before serving, drizzle with honey and top with fresh mixed berries.

  • 8

    Slice and serve chilled.

Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

A tangy, satisfying cheesecake that blends the creaminess of nonfat Greek yogurt and lowfat cottage cheese with a hint of vanilla. Set on a lightly nutty almond flour crust and topped with a vibrant medley of fresh berries and a drizzle of honey, this dessert is both indulgent and aligned with your nutritional goals.

NUTRITION

702kcal
Protein
45g
Fat
24.3g
Carbs
74.2g

SERVINGS

1 serving

INGREDIENTS

1 cup nonfat Greek yogurt (245g)

1/2 cup lowfat cottage cheese (113g)

1 large egg white (33g)

1/3 cup almond flour (32g)

2/3 tablespoon unsalted butter (10g), melted

2 tablespoons honey (42g)

1 cup fresh mixed berries (150g)

1 teaspoon vanilla extract

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the almond flour with melted butter. Press this mixture firmly into the bottom of the pan to form an even crust. Bake for 8-10 minutes or until slightly golden, then set aside to cool.

  • 3

    In a blender or food processor, blend together the nonfat Greek yogurt, lowfat cottage cheese, egg white, and vanilla extract until smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for 18-22 minutes until the edges are set and the center has a slight wobble.

  • 6

    Remove from oven and allow the cheesecake to cool to room temperature. Once cooled, refrigerate for at least 2 hours to fully set.

  • 7

    Before serving, drizzle with honey and top with fresh mixed berries.

  • 8

    Slice and serve chilled.