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 and protein-packed cheesecake that's both creamy and refreshing. This dessert layers a wholesome oat crust with a smooth blend of nonfat Greek yogurt, low-fat cottage cheese, egg whites, and a touch of vanilla protein powder for a satisfying finish, topped with a vibrant mix of berries.

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NUTRITION

480kcal
Protein
59.4g
Fat
5.1g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Rolled Oats

1 cup Nonfat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

2 large Egg Whites

1/2 scoop Vanilla Protein Powder

1 teaspoon Honey

1/2 cup Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the rolled oats and 1 teaspoon honey. Press the mixture firmly into the base of a small, lined or greased springform pan to form an even crust.

  • 3

    Bake the oat crust for 8-10 minutes until lightly golden, then remove from the oven and allow to cool.

  • 4

    While the crust cools, blend the nonfat Greek yogurt, low-fat cottage cheese, egg whites, and vanilla protein powder in a food processor or blender until the mixture is smooth and creamy.

  • 5

    Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.

  • 6

    Chill the cheesecake in the refrigerator for at least 3 hours (or overnight) to set.

  • 7

    Just before serving, top the cheesecake with a generous layer of fresh mixed berries.

  • 8

    Slice and serve chilled for a refreshing, protein-rich 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

Enjoy a light and protein-packed cheesecake that's both creamy and refreshing. This dessert layers a wholesome oat crust with a smooth blend of nonfat Greek yogurt, low-fat cottage cheese, egg whites, and a touch of vanilla protein powder for a satisfying finish, topped with a vibrant mix of berries.

NUTRITION

480kcal
Protein
59.4g
Fat
5.1g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Rolled Oats

1 cup Nonfat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

2 large Egg Whites

1/2 scoop Vanilla Protein Powder

1 teaspoon Honey

1/2 cup Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the rolled oats and 1 teaspoon honey. Press the mixture firmly into the base of a small, lined or greased springform pan to form an even crust.

  • 3

    Bake the oat crust for 8-10 minutes until lightly golden, then remove from the oven and allow to cool.

  • 4

    While the crust cools, blend the nonfat Greek yogurt, low-fat cottage cheese, egg whites, and vanilla protein powder in a food processor or blender until the mixture is smooth and creamy.

  • 5

    Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.

  • 6

    Chill the cheesecake in the refrigerator for at least 3 hours (or overnight) to set.

  • 7

    Just before serving, top the cheesecake with a generous layer of fresh mixed berries.

  • 8

    Slice and serve chilled for a refreshing, protein-rich dessert.