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

Indulge in a lighter twist on cheesecake with a protein-packed filling made from nonfat Greek yogurt, low-fat cream cheese, cottage cheese, egg whites, and a touch of vanilla whey. Served with a crisp almond flour crust and topped with a vibrant mix of fresh berries, this dessert is both satisfying and nutritious.

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NUTRITION

585kcal
Protein
63g
Fat
21.5g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cream Cheese (113g)

1/4 cup Low-Fat Cottage Cheese (60g)

3 Egg Whites (90g)

0.5 scoop Vanilla Whey Protein Powder (15g)

1 cup Mixed Berries (140g)

1/8 cup Almond Flour (14g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or ramekins.

  • 2

    In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, low-fat cottage cheese, egg whites, and whey protein powder. Beat the mixture with a whisk or electric mixer until smooth and well incorporated.

  • 3

    In a small bowl, mix the almond flour with a tiny pinch of salt (optional) to create a simple crust.

  • 4

    Press the almond flour evenly into the bottom of the prepared dish to form the crust base.

  • 5

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

  • 6

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

  • 7

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

  • 8

    Before serving, top with the mixed berries and enjoy your protein-packed, 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

Indulge in a lighter twist on cheesecake with a protein-packed filling made from nonfat Greek yogurt, low-fat cream cheese, cottage cheese, egg whites, and a touch of vanilla whey. Served with a crisp almond flour crust and topped with a vibrant mix of fresh berries, this dessert is both satisfying and nutritious.

NUTRITION

585kcal
Protein
63g
Fat
21.5g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cream Cheese (113g)

1/4 cup Low-Fat Cottage Cheese (60g)

3 Egg Whites (90g)

0.5 scoop Vanilla Whey Protein Powder (15g)

1 cup Mixed Berries (140g)

1/8 cup Almond Flour (14g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or ramekins.

  • 2

    In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, low-fat cottage cheese, egg whites, and whey protein powder. Beat the mixture with a whisk or electric mixer until smooth and well incorporated.

  • 3

    In a small bowl, mix the almond flour with a tiny pinch of salt (optional) to create a simple crust.

  • 4

    Press the almond flour evenly into the bottom of the prepared dish to form the crust base.

  • 5

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

  • 6

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

  • 7

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

  • 8

    Before serving, top with the mixed berries and enjoy your protein-packed, refreshing dessert.