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 delectably light and creamy cheesecake that combines tangy Greek yogurt and a touch of protein for a guilt-free dessert. A subtle almond flour crust holds a luscious filling topped with a burst of fresh berries, creating a perfect balance of sweet and savory flavors in every bite.

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NUTRITION

374kcal
Protein
28.1g
Fat
20.5g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1/2 cup Nonfat Greek Yogurt (120g)

2 oz Light Cream Cheese (56g)

1 large Egg White (33g)

1/2 cup Mixed Fresh Berries (75g)

1/2 teaspoon Vanilla Extract

1 teaspoon Sweetener (optional)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, mix the almond flour with half teaspoon of vanilla extract and the optional sweetener. Press the mixture firmly into the base of a small, springform pan or ramekin to form the crust.

  • 3

    In a separate bowl, blend the nonfat Greek yogurt, light cream cheese, and egg white until smooth and creamy. Add the remaining vanilla extract and mix well.

  • 4

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

  • 5

    Bake in the preheated oven for 18-22 minutes until the edges are set and the center has a slight wobble.

  • 6

    Allow the cheesecake to cool completely, then refrigerate for at least 2 hours to fully set.

  • 7

    Before serving, top with 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 delectably light and creamy cheesecake that combines tangy Greek yogurt and a touch of protein for a guilt-free dessert. A subtle almond flour crust holds a luscious filling topped with a burst of fresh berries, creating a perfect balance of sweet and savory flavors in every bite.

NUTRITION

374kcal
Protein
28.1g
Fat
20.5g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1/2 cup Nonfat Greek Yogurt (120g)

2 oz Light Cream Cheese (56g)

1 large Egg White (33g)

1/2 cup Mixed Fresh Berries (75g)

1/2 teaspoon Vanilla Extract

1 teaspoon Sweetener (optional)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, mix the almond flour with half teaspoon of vanilla extract and the optional sweetener. Press the mixture firmly into the base of a small, springform pan or ramekin to form the crust.

  • 3

    In a separate bowl, blend the nonfat Greek yogurt, light cream cheese, and egg white until smooth and creamy. Add the remaining vanilla extract and mix well.

  • 4

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

  • 5

    Bake in the preheated oven for 18-22 minutes until the edges are set and the center has a slight wobble.

  • 6

    Allow the cheesecake to cool completely, then refrigerate for at least 2 hours to fully set.

  • 7

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