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 light and protein-packed cheesecake that melds creamy nonfat Greek yogurt and low-fat cream cheese with a hint of vanilla and honey, all resting on a delicate gluten-free graham cracker base. Finished with a topping of fresh, juicy berries, this dessert is as delightful in taste as it is nourishing.

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NUTRITION

343kcal
Protein
37.9g
Fat
6.4g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 large Egg White

15g Vanilla Whey Protein Powder

1 tsp Honey

20g Gluten-Free Graham Cracker Crumbs

1/4 cup Fresh Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, single-serving cheesecake pan or ramekin.

  • 2

    In a bowl, mix the gluten-free graham cracker crumbs and press them firmly into the bottom of the pan to form an even crust.

  • 3

    In another bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein powder, and honey until the mixture is smooth and well-combined.

  • 4

    Pour the cheesecake mixture over the crust in the pan, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-22 minutes or until the edges are set and the center slightly jiggles.

  • 6

    Remove from the oven and let it cool to room temperature. Chill in the refrigerator for at least 2 hours to allow the cheesecake to set properly.

  • 7

    Before serving, top with fresh mixed berries. Enjoy your protein-packed, guilt-free dessert!

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 light and protein-packed cheesecake that melds creamy nonfat Greek yogurt and low-fat cream cheese with a hint of vanilla and honey, all resting on a delicate gluten-free graham cracker base. Finished with a topping of fresh, juicy berries, this dessert is as delightful in taste as it is nourishing.

NUTRITION

343kcal
Protein
37.9g
Fat
6.4g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 large Egg White

15g Vanilla Whey Protein Powder

1 tsp Honey

20g Gluten-Free Graham Cracker Crumbs

1/4 cup Fresh Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, single-serving cheesecake pan or ramekin.

  • 2

    In a bowl, mix the gluten-free graham cracker crumbs and press them firmly into the bottom of the pan to form an even crust.

  • 3

    In another bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein powder, and honey until the mixture is smooth and well-combined.

  • 4

    Pour the cheesecake mixture over the crust in the pan, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-22 minutes or until the edges are set and the center slightly jiggles.

  • 6

    Remove from the oven and let it cool to room temperature. Chill in the refrigerator for at least 2 hours to allow the cheesecake to set properly.

  • 7

    Before serving, top with fresh mixed berries. Enjoy your protein-packed, guilt-free dessert!