Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Nonfat Greek Yogurt (170g); 2 oz Light Cream Cheese (56g); 0.5 cup Egg Whites (approx. 120g); 1 scoop Vanilla Protein Powder (30g); 0.25 cup Almond Flour (28g); 0.5 cup Mixed Berries (75g)

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.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Indulge in a light, protein-packed cheesecake that marries creamy Greek yogurt with a hint of sweetness and a crunchy almond flour crust, topped with a vibrant medley of mixed berries. This dessert offers a perfect balance between rich flavors and a refreshing finish.

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NUTRITION

Protein

59.5g

Fat

19.9g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (170g)

2 oz Light Cream Cheese (56g)

0.5 cup Egg Whites (approx. 120g)

1 scoop Vanilla Protein Powder (30g)

0.25 cup Almond Flour (28g)

0.5 cup Mixed Berries (75g)

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PREPARATION

1
In a small bowl, mix the almond flour thoroughly. Press it evenly into the bottom of a small baking pan to form the crust.
2
Preheat your oven to 350°F. Bake the almond flour crust for about 8-10 minutes until it becomes lightly golden. Remove and let cool.
3
In a large bowl, combine the nonfat Greek yogurt, light cream cheese, egg whites, and vanilla protein powder. Whisk until the mixture is smooth and well-blended.
4
Pour the cheesecake filling over the cooled almond flour crust, smoothing the top with a spatula.
5
Cover the pan and refrigerate the cheesecake for at least 3-4 hours to firm up.
6
Before serving, top the cheesecake with fresh mixed berries.
7
Slice and enjoy this protein-packed dessert that offers a creamy texture and delicious flavor.