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 yet indulgent protein-packed cheesecake that harmoniously blends tangy Greek yogurt and creamy low-fat cream cheese with a boost of vanilla whey protein. Resting on a subtly crunchy almond flour crust and finished with a medley of fresh mixed berries, this dessert is a perfect guilt-free treat with a luxurious texture and refreshing flavor.

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NUTRITION

528kcal
Protein
69.3g
Fat
17.2g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-Fat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

4 large Egg Whites (120g)

1 scoop Vanilla Whey Protein Isolate (30g)

2 tablespoons Almond Flour (14g)

1/4 cup Fresh Mixed Berries (37g)

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PREPARATION

  • 1

    Preheat the oven to 350°F (175°C). Lightly grease a small springform pan or an 8-inch round cake pan.

  • 2

    In a bowl, combine the almond flour with a pinch of your preferred sweetener or a dash of vanilla extract (optional) to form the crust. Press the almond flour evenly into the bottom of the prepared pan.

  • 3

    In a large mixing bowl, whisk together the non-fat Greek yogurt, low-fat cream cheese, egg whites, and vanilla whey protein until the mixture is smooth and well combined.

  • 4

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

  • 5

    Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges begin to turn lightly golden.

  • 6

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

  • 7

    Just before serving, gently top the cheesecake with fresh mixed berries for a burst of color and flavor.

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 yet indulgent protein-packed cheesecake that harmoniously blends tangy Greek yogurt and creamy low-fat cream cheese with a boost of vanilla whey protein. Resting on a subtly crunchy almond flour crust and finished with a medley of fresh mixed berries, this dessert is a perfect guilt-free treat with a luxurious texture and refreshing flavor.

NUTRITION

528kcal
Protein
69.3g
Fat
17.2g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-Fat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

4 large Egg Whites (120g)

1 scoop Vanilla Whey Protein Isolate (30g)

2 tablespoons Almond Flour (14g)

1/4 cup Fresh Mixed Berries (37g)

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C). Lightly grease a small springform pan or an 8-inch round cake pan.

  • 2

    In a bowl, combine the almond flour with a pinch of your preferred sweetener or a dash of vanilla extract (optional) to form the crust. Press the almond flour evenly into the bottom of the prepared pan.

  • 3

    In a large mixing bowl, whisk together the non-fat Greek yogurt, low-fat cream cheese, egg whites, and vanilla whey protein until the mixture is smooth and well combined.

  • 4

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

  • 5

    Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges begin to turn lightly golden.

  • 6

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

  • 7

    Just before serving, gently top the cheesecake with fresh mixed berries for a burst of color and flavor.