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

A refreshingly light and tangy cheesecake that combines creamy nonfat Greek yogurt and low-fat cottage cheese with a hint of vanilla whey protein for an extra protein boost. Resting on a delicate almond flour crust and crowned with a medley of vibrant mixed berries, this dessert offers a luxurious texture and burst of summer flavors without compromising your nutritional goals.

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NUTRITION

345kcal
Protein
40g
Fat
8.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

1/2 cup Low-Fat Cottage Cheese (110g)

1/2 scoop Whey Protein Powder (15g)

1/8 cup Almond Flour (14g)

1/2 cup Mixed Berries (75g)

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PREPARATION

  • 1

    Preheat a small oven-safe dish (or tart pan) to 350°F if you prefer a slightly set crust, otherwise proceed with a no-bake method.

  • 2

    For the crust, evenly press the almond flour into the bottom of your dish to form a thin layer. If desired, add a few drops of non-caloric sweetener and a pinch of cinnamon to enhance the flavor.

  • 3

    In a blender, combine the nonfat Greek yogurt, low-fat cottage cheese, and vanilla whey protein powder. Blend until completely smooth and creamy.

  • 4

    Pour the creamy mixture over the almond flour crust, spreading evenly.

  • 5

    Top with mixed berries, gently pressing them into the cheesecake layer.

  • 6

    Chill in the refrigerator for at least 2 hours to allow the cheesecake to set and the flavors to meld.

  • 7

    Serve chilled for a refreshing, protein-packed 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

A refreshingly light and tangy cheesecake that combines creamy nonfat Greek yogurt and low-fat cottage cheese with a hint of vanilla whey protein for an extra protein boost. Resting on a delicate almond flour crust and crowned with a medley of vibrant mixed berries, this dessert offers a luxurious texture and burst of summer flavors without compromising your nutritional goals.

NUTRITION

345kcal
Protein
40g
Fat
8.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

1/2 cup Low-Fat Cottage Cheese (110g)

1/2 scoop Whey Protein Powder (15g)

1/8 cup Almond Flour (14g)

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    Preheat a small oven-safe dish (or tart pan) to 350°F if you prefer a slightly set crust, otherwise proceed with a no-bake method.

  • 2

    For the crust, evenly press the almond flour into the bottom of your dish to form a thin layer. If desired, add a few drops of non-caloric sweetener and a pinch of cinnamon to enhance the flavor.

  • 3

    In a blender, combine the nonfat Greek yogurt, low-fat cottage cheese, and vanilla whey protein powder. Blend until completely smooth and creamy.

  • 4

    Pour the creamy mixture over the almond flour crust, spreading evenly.

  • 5

    Top with mixed berries, gently pressing them into the cheesecake layer.

  • 6

    Chill in the refrigerator for at least 2 hours to allow the cheesecake to set and the flavors to meld.

  • 7

    Serve chilled for a refreshing, protein-packed dessert.