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 yet indulgent cheesecake that marries the tang of Greek yogurt with the creamy richness of low-fat cream cheese, enhanced by a hint of vanilla whey protein. The almond flour and egg white crust provides a delicate crunch, while a vibrant mix of berries crowns this delightful treat.

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NUTRITION

532kcal
Protein
52.1g
Fat
25.3g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt (245g)

3 oz Low-Fat Cream Cheese (85g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

2 tbsp Almond Flour (14g)

1 large Egg White (33g)

1/2 cup Mixed Berries (75g)

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PREPARATION

  • 1

    In a small bowl, combine the almond flour and egg white. Mix until a crumbly dough forms and press it evenly into the bottom of a small, springform or pie dish to create the crust.

  • 2

    In a medium bowl, blend the nonfat Greek yogurt, low-fat cream cheese, and half scoop of vanilla whey protein isolate until the mixture is smooth and creamy.

  • 3

    Spread the cheesecake filling evenly over the prepared crust.

  • 4

    Gently distribute the mixed berries on top of the filling for a burst of color and natural sweetness.

  • 5

    Chill the cheesecake in the refrigerator for at least 2 hours to allow it to set before serving.

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 yet indulgent cheesecake that marries the tang of Greek yogurt with the creamy richness of low-fat cream cheese, enhanced by a hint of vanilla whey protein. The almond flour and egg white crust provides a delicate crunch, while a vibrant mix of berries crowns this delightful treat.

NUTRITION

532kcal
Protein
52.1g
Fat
25.3g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt (245g)

3 oz Low-Fat Cream Cheese (85g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

2 tbsp Almond Flour (14g)

1 large Egg White (33g)

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    In a small bowl, combine the almond flour and egg white. Mix until a crumbly dough forms and press it evenly into the bottom of a small, springform or pie dish to create the crust.

  • 2

    In a medium bowl, blend the nonfat Greek yogurt, low-fat cream cheese, and half scoop of vanilla whey protein isolate until the mixture is smooth and creamy.

  • 3

    Spread the cheesecake filling evenly over the prepared crust.

  • 4

    Gently distribute the mixed berries on top of the filling for a burst of color and natural sweetness.

  • 5

    Chill the cheesecake in the refrigerator for at least 2 hours to allow it to set before serving.