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 and satisfying dessert that blends a smooth, tangy Greek yogurt cheesecake filling with a crunchy almond flour crust, topped with vibrant mixed berries and a hint of natural honey sweetness. This dessert delivers a balanced finish to your meal with a creamy texture and a refreshing burst of fruit.

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NUTRITION

515kcal
Protein
34.1g
Fat
22.8g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

40g Almond Flour

2/3 cup Nonfat Greek Yogurt (approx. 140g)

1.5 oz Low-Fat Cream Cheese

1 Egg White

1/4 cup Fat-Free Cottage Cheese

1/2 cup Mixed Berries

1 tbsp Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Grease a small springform or pie pan lightly.

  • 2

    In a small bowl, combine the almond flour with a pinch of salt (optional) and press firmly into the bottom of the prepared pan to form the crust.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cream cheese, egg white, and fat-free cottage cheese until the mixture is smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for about 25-30 minutes, or until the edges are set and the center slightly jiggles.

  • 6

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

  • 7

    Before serving, top with mixed berries and drizzle with honey. Enjoy your protein-packed cheesecake for a refreshing 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

Enjoy a light and satisfying dessert that blends a smooth, tangy Greek yogurt cheesecake filling with a crunchy almond flour crust, topped with vibrant mixed berries and a hint of natural honey sweetness. This dessert delivers a balanced finish to your meal with a creamy texture and a refreshing burst of fruit.

NUTRITION

515kcal
Protein
34.1g
Fat
22.8g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

40g Almond Flour

2/3 cup Nonfat Greek Yogurt (approx. 140g)

1.5 oz Low-Fat Cream Cheese

1 Egg White

1/4 cup Fat-Free Cottage Cheese

1/2 cup Mixed Berries

1 tbsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Grease a small springform or pie pan lightly.

  • 2

    In a small bowl, combine the almond flour with a pinch of salt (optional) and press firmly into the bottom of the prepared pan to form the crust.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cream cheese, egg white, and fat-free cottage cheese until the mixture is smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for about 25-30 minutes, or until the edges are set and the center slightly jiggles.

  • 6

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

  • 7

    Before serving, top with mixed berries and drizzle with honey. Enjoy your protein-packed cheesecake for a refreshing dessert!