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

A light, creamy cheesecake that balances tangy nonfat Greek yogurt with a hint of vanilla protein, set on a delicate almond flour crust and finished with a burst of fresh mixed berries. Enjoy its smooth texture and refreshing fruit topping in a guilt-free indulgence!

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NUTRITION

387kcal
Protein
42g
Fat
14.8g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.5 scoop Vanilla Whey Protein Powder (15g)

1 large Egg White (33g)

0.25 cup Almond Flour (28g)

0.5 cup Mixed Berries (75g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or pie dish.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water (or a touch of sweetener if desired) until it forms a crumbly crust. Press the mixture evenly into the bottom of your prepared pan.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, vanilla whey protein powder, and egg white. Blend until the mixture is smooth and creamy.

  • 4

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

  • 5

    Place the pan in the oven and bake for 15-18 minutes, or until the edges are slightly set but the center remains soft.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 3-4 hours to fully set.

  • 7

    Just before serving, top with the fresh mixed berries for a burst of flavor and color.

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

A light, creamy cheesecake that balances tangy nonfat Greek yogurt with a hint of vanilla protein, set on a delicate almond flour crust and finished with a burst of fresh mixed berries. Enjoy its smooth texture and refreshing fruit topping in a guilt-free indulgence!

NUTRITION

387kcal
Protein
42g
Fat
14.8g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.5 scoop Vanilla Whey Protein Powder (15g)

1 large Egg White (33g)

0.25 cup Almond Flour (28g)

0.5 cup Mixed Berries (75g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or pie dish.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water (or a touch of sweetener if desired) until it forms a crumbly crust. Press the mixture evenly into the bottom of your prepared pan.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, vanilla whey protein powder, and egg white. Blend until the mixture is smooth and creamy.

  • 4

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

  • 5

    Place the pan in the oven and bake for 15-18 minutes, or until the edges are slightly set but the center remains soft.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 3-4 hours to fully set.

  • 7

    Just before serving, top with the fresh mixed berries for a burst of flavor and color.