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

Enjoy a light yet indulgent cheesecake that perfectly balances creamy Greek yogurt with a subtle hint of vanilla and a protein boost from whey, all nestled on a delicate almond flour crust and crowned with a scattering of fresh, vibrant berries.

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NUTRITION

381kcal
Protein
41.5g
Fat
18g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tsp Unsalted Butter (5g)

3/4 cup Nonfat Greek Yogurt (170g)

2 Egg Whites (66g)

1/3 scoop Vanilla Whey Protein Powder (10g)

1/2 tsp Vanilla Extract (2.1g)

1 packet Stevia

1/4 cup Mixed Fresh Berries (38g)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and melted butter. Press the mixture evenly into the bottom of a small, springform pan or ramekin to form the crust.

  • 3

    Bake the crust for 8-10 minutes until it begins to turn lightly golden. Remove from the oven and let it cool slightly.

  • 4

    In a separate bowl, whisk together the nonfat Greek yogurt, egg whites, vanilla whey protein powder, vanilla extract, and stevia until smooth and well blended.

  • 5

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

  • 6

    Bake in the oven for 20-25 minutes, or until the filling is set and slightly jiggly in the center.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up.

  • 8

    Before serving, top with the mixed fresh berries for a burst of color and flavor.

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

Enjoy a light yet indulgent cheesecake that perfectly balances creamy Greek yogurt with a subtle hint of vanilla and a protein boost from whey, all nestled on a delicate almond flour crust and crowned with a scattering of fresh, vibrant berries.

NUTRITION

381kcal
Protein
41.5g
Fat
18g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tsp Unsalted Butter (5g)

3/4 cup Nonfat Greek Yogurt (170g)

2 Egg Whites (66g)

1/3 scoop Vanilla Whey Protein Powder (10g)

1/2 tsp Vanilla Extract (2.1g)

1 packet Stevia

1/4 cup Mixed Fresh Berries (38g)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and melted butter. Press the mixture evenly into the bottom of a small, springform pan or ramekin to form the crust.

  • 3

    Bake the crust for 8-10 minutes until it begins to turn lightly golden. Remove from the oven and let it cool slightly.

  • 4

    In a separate bowl, whisk together the nonfat Greek yogurt, egg whites, vanilla whey protein powder, vanilla extract, and stevia until smooth and well blended.

  • 5

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

  • 6

    Bake in the oven for 20-25 minutes, or until the filling is set and slightly jiggly in the center.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up.

  • 8

    Before serving, top with the mixed fresh berries for a burst of color and flavor.