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

A light, creamy cheesecake that packs a protein punch, blending smooth nonfat Greek yogurt with a touch of low fat cream cheese and a hint of vanilla whey. Resting on a delicate almond flour crust and crowned with a medley of fresh berries and a drizzle of honey, this dessert is as nutritious as it is indulgent.

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NUTRITION

422kcal
Protein
38g
Fat
19.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

56g Low Fat Cream Cheese (approx. 2 oz)

12g Vanilla Whey Protein Powder

0.25 cup Almond Flour (28g)

50g Mixed Fresh Berries

1 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to toast the almond flour crust slightly for extra flavor (optional).

  • 2

    In a bowl, mix the almond flour thoroughly. Press it evenly into the base of a small, springform or ramekin dish to form the crust.

  • 3

    If toasting, bake the crust in the preheated oven for about 8-10 minutes until lightly golden, then remove and let cool completely.

  • 4

    In a separate bowl, combine the nonfat Greek yogurt, low fat cream cheese, and vanilla whey protein powder. Whisk until smooth and creamy.

  • 5

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

  • 6

    Gently top the cheesecake with the fresh mixed berries, distributing them evenly.

  • 7

    Drizzle the teaspoon of honey over the berries for a subtle sweetness.

  • 8

    Refrigerate the assembled cheesecake for at least 2 hours to set before serving. Enjoy this refreshing, protein-packed treat as a 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

A light, creamy cheesecake that packs a protein punch, blending smooth nonfat Greek yogurt with a touch of low fat cream cheese and a hint of vanilla whey. Resting on a delicate almond flour crust and crowned with a medley of fresh berries and a drizzle of honey, this dessert is as nutritious as it is indulgent.

NUTRITION

422kcal
Protein
38g
Fat
19.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

56g Low Fat Cream Cheese (approx. 2 oz)

12g Vanilla Whey Protein Powder

0.25 cup Almond Flour (28g)

50g Mixed Fresh Berries

1 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to toast the almond flour crust slightly for extra flavor (optional).

  • 2

    In a bowl, mix the almond flour thoroughly. Press it evenly into the base of a small, springform or ramekin dish to form the crust.

  • 3

    If toasting, bake the crust in the preheated oven for about 8-10 minutes until lightly golden, then remove and let cool completely.

  • 4

    In a separate bowl, combine the nonfat Greek yogurt, low fat cream cheese, and vanilla whey protein powder. Whisk until smooth and creamy.

  • 5

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

  • 6

    Gently top the cheesecake with the fresh mixed berries, distributing them evenly.

  • 7

    Drizzle the teaspoon of honey over the berries for a subtle sweetness.

  • 8

    Refrigerate the assembled cheesecake for at least 2 hours to set before serving. Enjoy this refreshing, protein-packed treat as a guilt-free dessert.