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, tangy, and protein-packed cheesecake that surprises with a delicate almond flour crust and a refreshing topping of mixed fresh berries. This dessert is the perfect balance of creamy texture and bright, juicy fruit accents, making it a guilt-free treat to satisfy your sweet tooth.

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NUTRITION

379kcal
Protein
50g
Fat
10.8g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 large Egg Whites

20g Vanilla Whey Protein Isolate

3 tbsp Almond Flour

1/2 cup Mixed Fresh Berries

1/2 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, oven-safe ramekin or mini springform pan.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, egg whites, vanilla whey protein isolate, and vanilla extract. Blend until completely smooth.

  • 3

    Sprinkle the almond flour evenly over the bottom of the prepared pan to form a thin, even crust.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes or until the edges are set and the center still has a slight wobble.

  • 6

    Allow the cheesecake to cool at room temperature for 10 minutes, then refrigerate for at least 1 hour to firm up.

  • 7

    Before serving, top with the mixed fresh berries to add a burst of flavor and texture.

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, tangy, and protein-packed cheesecake that surprises with a delicate almond flour crust and a refreshing topping of mixed fresh berries. This dessert is the perfect balance of creamy texture and bright, juicy fruit accents, making it a guilt-free treat to satisfy your sweet tooth.

NUTRITION

379kcal
Protein
50g
Fat
10.8g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 large Egg Whites

20g Vanilla Whey Protein Isolate

3 tbsp Almond Flour

1/2 cup Mixed Fresh Berries

1/2 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, oven-safe ramekin or mini springform pan.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, egg whites, vanilla whey protein isolate, and vanilla extract. Blend until completely smooth.

  • 3

    Sprinkle the almond flour evenly over the bottom of the prepared pan to form a thin, even crust.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes or until the edges are set and the center still has a slight wobble.

  • 6

    Allow the cheesecake to cool at room temperature for 10 minutes, then refrigerate for at least 1 hour to firm up.

  • 7

    Before serving, top with the mixed fresh berries to add a burst of flavor and texture.