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

Enjoy a velvety, protein-packed cheesecake that’s both indulgent and nutrient-dense. This light dessert features a creamy blend of nonfat Greek yogurt, egg whites, and a hint of vanilla protein, all resting on a subtly sweet almond-oat crust, crowned with a medley of fresh berries.

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NUTRITION

365kcal
Protein
42.6g
Fat
6.9g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt (245g)

2 large Egg Whites (66g)

0.33 scoop Vanilla Protein Powder (approx. 10g)

0.125 cup Almond Flour (approx. 10g)

1 tablespoon Honey (21g)

0.5 teaspoon Coconut Oil (2.5g)

0.5 cup Mixed Fresh Berries (75g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small baking dish or ramekin with parchment paper for easy removal.

  • 2

    In a small bowl, mix the almond flour, honey, and coconut oil until a cohesive crust forms.

  • 3

    Press the crust mixture firmly into the bottom of the prepared dish to create an even base.

  • 4

    In a separate bowl, whisk together the nonfat Greek yogurt, egg whites, and vanilla protein powder until smooth and fully combined.

  • 5

    Pour the yogurt mixture over the crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for about 20 to 25 minutes, or until the edges are set and the center slightly jiggles.

  • 7

    Allow the cheesecake to cool to room temperature, then chill in the fridge for at least 2 hours to fully set.

  • 8

    Before serving, top with the mixed fresh berries.

  • 9

    Slice and enjoy this protein-packed, guilt-free dessert!

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

Enjoy a velvety, protein-packed cheesecake that’s both indulgent and nutrient-dense. This light dessert features a creamy blend of nonfat Greek yogurt, egg whites, and a hint of vanilla protein, all resting on a subtly sweet almond-oat crust, crowned with a medley of fresh berries.

NUTRITION

365kcal
Protein
42.6g
Fat
6.9g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt (245g)

2 large Egg Whites (66g)

0.33 scoop Vanilla Protein Powder (approx. 10g)

0.125 cup Almond Flour (approx. 10g)

1 tablespoon Honey (21g)

0.5 teaspoon Coconut Oil (2.5g)

0.5 cup Mixed Fresh Berries (75g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small baking dish or ramekin with parchment paper for easy removal.

  • 2

    In a small bowl, mix the almond flour, honey, and coconut oil until a cohesive crust forms.

  • 3

    Press the crust mixture firmly into the bottom of the prepared dish to create an even base.

  • 4

    In a separate bowl, whisk together the nonfat Greek yogurt, egg whites, and vanilla protein powder until smooth and fully combined.

  • 5

    Pour the yogurt mixture over the crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for about 20 to 25 minutes, or until the edges are set and the center slightly jiggles.

  • 7

    Allow the cheesecake to cool to room temperature, then chill in the fridge for at least 2 hours to fully set.

  • 8

    Before serving, top with the mixed fresh berries.

  • 9

    Slice and enjoy this protein-packed, guilt-free dessert!