Vanilla Greek Yogurt Cheesecake with Mixed Fruit

This is an example of a meal that Solin would create to include in your personalized meal plan.

Vanilla Greek Yogurt Cheesecake with Mixed Fruit

YOUR SOLIN GENERATED RECIPE

Vanilla Greek Yogurt Cheesecake with Mixed Fruit

A light yet indulgent cheesecake that marries the creamy tang of vanilla-infused Greek yogurt and low‐fat cream cheese with a subtle almond flour crust. Topped with a vibrant medley of mixed fruits and a drizzle of honey, this dessert offers a refreshing finish that’s both satisfying and perfectly portioned to align with your nutritional goals.

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NUTRITION

535kcal
Protein
42g
Fat
19.1g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 oz Low-Fat Cream Cheese (113g)

Egg Whites from 2 large eggs (66g)

1/8 cup Almond Flour (14g)

1/2 cup Mixed Fruit (75g)

1 tbsp Honey

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F to lightly toast the almond flour crust in a small round baking dish (or mini cheesecake pan).

  • 2

    In a bowl, mix 1/8 cup almond flour with a teaspoon of melted butter (optional for binding; if omitting butter, press almond flour directly) until slightly moistened. Press this mixture into the base of your pan to form a thin, even crust.

  • 3

    Combine the nonfat Greek yogurt, low-fat cream cheese, and egg whites in a large mixing bowl.

  • 4

    Add the vanilla extract and honey to the mixture, and whisk until smooth and fully blended.

  • 5

    Pour the cheesecake mixture over the prepared almond flour crust, smoothing out the top with a spatula.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the center is just set. Remove from the oven and let it cool completely.

  • 7

    Once cooled, top the cheesecake with mixed fruit, arranging them artfully for a burst of color and flavor.

  • 8

    Refrigerate for at least 2 hours before serving to allow the cheesecake to firm up.

Vanilla Greek Yogurt Cheesecake with Mixed Fruit

This is an example of a meal that Solin would create to include in your personalized meal plan.

Vanilla Greek Yogurt Cheesecake with Mixed Fruit

YOUR SOLIN GENERATED RECIPE

Vanilla Greek Yogurt Cheesecake with Mixed Fruit

A light yet indulgent cheesecake that marries the creamy tang of vanilla-infused Greek yogurt and low‐fat cream cheese with a subtle almond flour crust. Topped with a vibrant medley of mixed fruits and a drizzle of honey, this dessert offers a refreshing finish that’s both satisfying and perfectly portioned to align with your nutritional goals.

NUTRITION

535kcal
Protein
42g
Fat
19.1g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 oz Low-Fat Cream Cheese (113g)

Egg Whites from 2 large eggs (66g)

1/8 cup Almond Flour (14g)

1/2 cup Mixed Fruit (75g)

1 tbsp Honey

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F to lightly toast the almond flour crust in a small round baking dish (or mini cheesecake pan).

  • 2

    In a bowl, mix 1/8 cup almond flour with a teaspoon of melted butter (optional for binding; if omitting butter, press almond flour directly) until slightly moistened. Press this mixture into the base of your pan to form a thin, even crust.

  • 3

    Combine the nonfat Greek yogurt, low-fat cream cheese, and egg whites in a large mixing bowl.

  • 4

    Add the vanilla extract and honey to the mixture, and whisk until smooth and fully blended.

  • 5

    Pour the cheesecake mixture over the prepared almond flour crust, smoothing out the top with a spatula.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the center is just set. Remove from the oven and let it cool completely.

  • 7

    Once cooled, top the cheesecake with mixed fruit, arranging them artfully for a burst of color and flavor.

  • 8

    Refrigerate for at least 2 hours before serving to allow the cheesecake to firm up.