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

A creamy, protein-packed cheesecake dessert that’s refreshingly light yet indulgent. This dessert blends nonfat Greek yogurt, low-fat cottage cheese, and egg whites to create a smooth, luscious filling paired with a delicate almond flour crust and topped with a vibrant mix of fresh berries.

Try 7 days free, then $12.99 / mo.

NUTRITION

398kcal
Protein
42.5g
Fat
11.2g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

100g Low-Fat Cottage Cheese

2 Egg Whites

20g Almond Flour

50g Mixed Berries

2 tsp Sweetener (Optional)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a slightly baked crust. If you choose a no-bake version, skip the baking step.

  • 2

    In a small bowl, combine the almond flour with 1 teaspoon of sweetener (if using) and press this mixture firmly into the bottom of a small, springform pan or ramekin to form the crust.

  • 3

    For a baked crust, place the pan in the oven for 8-10 minutes until slightly golden. Remove and let it cool completely.

  • 4

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, egg whites, and remaining sweetener (if desired) until completely smooth.

  • 5

    Pour the cheesecake mixture over the chilled almond flour crust, smoothing it out evenly.

  • 6

    Top the cheesecake with the fresh mixed berries, gently pressing them into the surface.

  • 7

    Refrigerate the cheesecake for at least 2 hours to allow it to set properly.

  • 8

    Serve chilled and enjoy your protein-packed, creamy dessert.

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

A creamy, protein-packed cheesecake dessert that’s refreshingly light yet indulgent. This dessert blends nonfat Greek yogurt, low-fat cottage cheese, and egg whites to create a smooth, luscious filling paired with a delicate almond flour crust and topped with a vibrant mix of fresh berries.

NUTRITION

398kcal
Protein
42.5g
Fat
11.2g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

100g Low-Fat Cottage Cheese

2 Egg Whites

20g Almond Flour

50g Mixed Berries

2 tsp Sweetener (Optional)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a slightly baked crust. If you choose a no-bake version, skip the baking step.

  • 2

    In a small bowl, combine the almond flour with 1 teaspoon of sweetener (if using) and press this mixture firmly into the bottom of a small, springform pan or ramekin to form the crust.

  • 3

    For a baked crust, place the pan in the oven for 8-10 minutes until slightly golden. Remove and let it cool completely.

  • 4

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, egg whites, and remaining sweetener (if desired) until completely smooth.

  • 5

    Pour the cheesecake mixture over the chilled almond flour crust, smoothing it out evenly.

  • 6

    Top the cheesecake with the fresh mixed berries, gently pressing them into the surface.

  • 7

    Refrigerate the cheesecake for at least 2 hours to allow it to set properly.

  • 8

    Serve chilled and enjoy your protein-packed, creamy dessert.