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

A light, refreshing cheesecake that blends the tang of Greek yogurt with the creaminess of cottage cheese and a hint of egg white smoothness. Set atop a delicate almond flour crust and crowned with a vibrant medley of fresh berries, this no-bake treat offers a satisfying sweet finish while fitting perfectly into your macro goals.

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NUTRITION

536kcal
Protein
48.5g
Fat
16.5g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

170g Plain Nonfat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

3 large Egg Whites

1/4 cup Almond Flour

1 cup Mixed Fresh Berries

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PREPARATION

  • 1

    In a bowl, combine the Greek yogurt, low-fat cottage cheese, and egg whites. Whisk until the mixture is smooth and uniformly blended.

  • 2

    Place the almond flour in a small mixing bowl. Press the almond flour evenly into the bottom of a small, lined or nonstick 6-inch springform pan to form the crust.

  • 3

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

  • 4

    Cover the pan and refrigerate for at least 3-4 hours or overnight, allowing the filling to set completely.

  • 5

    Before serving, gently top the cheesecake with the fresh mixed berries, distributing them evenly over the surface.

  • 6

    Slice and serve chilled, enjoying a light yet satisfying dessert that fits your macro goals.

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

A light, refreshing cheesecake that blends the tang of Greek yogurt with the creaminess of cottage cheese and a hint of egg white smoothness. Set atop a delicate almond flour crust and crowned with a vibrant medley of fresh berries, this no-bake treat offers a satisfying sweet finish while fitting perfectly into your macro goals.

NUTRITION

536kcal
Protein
48.5g
Fat
16.5g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

170g Plain Nonfat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

3 large Egg Whites

1/4 cup Almond Flour

1 cup Mixed Fresh Berries

PREPARATION

  • 1

    In a bowl, combine the Greek yogurt, low-fat cottage cheese, and egg whites. Whisk until the mixture is smooth and uniformly blended.

  • 2

    Place the almond flour in a small mixing bowl. Press the almond flour evenly into the bottom of a small, lined or nonstick 6-inch springform pan to form the crust.

  • 3

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

  • 4

    Cover the pan and refrigerate for at least 3-4 hours or overnight, allowing the filling to set completely.

  • 5

    Before serving, gently top the cheesecake with the fresh mixed berries, distributing them evenly over the surface.

  • 6

    Slice and serve chilled, enjoying a light yet satisfying dessert that fits your macro goals.