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 light, protein-packed cheesecake that marries the tanginess of nonfat Greek yogurt with a hint of vanilla whey, all atop a delicate almond flour crust and crowned with a burst of fresh berries. This dessert delivers a satisfying treat that's as nutritious as it is delicious.

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NUTRITION

354kcal
Protein
41.5g
Fat
14.8g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (~170g)

2 Egg Whites (large)

1/3 scoop Vanilla Whey Protein Isolate (~10g protein)

1/4 cup Almond Flour (~28g)

1/4 cup Fresh Mixed Berries (~40g)

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a small bowl, combine the almond flour with a tablespoon of water (or a few drops of nonfat Greek yogurt from the measured amount) until it forms a loose crumbly mixture. Press this mixture evenly into the bottom of a small, non-stick, oven-safe pan to form the crust.

  • 3

    In a blender or food processor, add the nonfat Greek yogurt, egg whites, and vanilla whey protein isolate. Blend until the mixture is smooth and uniform.

  • 4

    Pour the blended mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 12-15 minutes until just set. Avoid over-baking to maintain a creamy texture.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature. Then, chill in the refrigerator for at least 1-2 hours to firm up.

  • 7

    Before serving, top the cheesecake with fresh mixed berries. Enjoy your guilt-free protein-packed dessert!

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 light, protein-packed cheesecake that marries the tanginess of nonfat Greek yogurt with a hint of vanilla whey, all atop a delicate almond flour crust and crowned with a burst of fresh berries. This dessert delivers a satisfying treat that's as nutritious as it is delicious.

NUTRITION

354kcal
Protein
41.5g
Fat
14.8g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (~170g)

2 Egg Whites (large)

1/3 scoop Vanilla Whey Protein Isolate (~10g protein)

1/4 cup Almond Flour (~28g)

1/4 cup Fresh Mixed Berries (~40g)

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a small bowl, combine the almond flour with a tablespoon of water (or a few drops of nonfat Greek yogurt from the measured amount) until it forms a loose crumbly mixture. Press this mixture evenly into the bottom of a small, non-stick, oven-safe pan to form the crust.

  • 3

    In a blender or food processor, add the nonfat Greek yogurt, egg whites, and vanilla whey protein isolate. Blend until the mixture is smooth and uniform.

  • 4

    Pour the blended mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 12-15 minutes until just set. Avoid over-baking to maintain a creamy texture.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature. Then, chill in the refrigerator for at least 1-2 hours to firm up.

  • 7

    Before serving, top the cheesecake with fresh mixed berries. Enjoy your guilt-free protein-packed dessert!