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 creamy and protein-packed cheesecake that’s light yet satisfying. This dessert combines smooth nonfat Greek yogurt with a touch of low-fat cream cheese and whipped egg whites, resulting in a delicately set cheesecake topped with a vibrant medley of mixed berries and a subtle drizzle of honey.

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NUTRITION

345kcal
Protein
39.5g
Fat
9.2g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

2 large Egg Whites (66g)

1/2 cup Mixed Berries (75g)

1 teaspoon Honey (7g)

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly baked set cheesecake, or skip baking for a no-bake version.

  • 2

    In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg whites. Use a hand mixer to blend until completely smooth and creamy.

  • 3

    For a baked version, pour the mixture into a small springform pan or ramekins and bake for 18-20 minutes until the edges begin to set. Allow to cool completely before refrigerating.

  • 4

    If making a no-bake version, simply whisk the ingredients together until smooth, then pour into serving dishes and smooth the tops.

  • 5

    Chill the cheesecake in the refrigerator for at least 3 hours to allow it to firm up.

  • 6

    Before serving, top each portion with mixed berries and drizzle with honey for a burst of natural sweetness.

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 creamy and protein-packed cheesecake that’s light yet satisfying. This dessert combines smooth nonfat Greek yogurt with a touch of low-fat cream cheese and whipped egg whites, resulting in a delicately set cheesecake topped with a vibrant medley of mixed berries and a subtle drizzle of honey.

NUTRITION

345kcal
Protein
39.5g
Fat
9.2g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

2 large Egg Whites (66g)

1/2 cup Mixed Berries (75g)

1 teaspoon Honey (7g)

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly baked set cheesecake, or skip baking for a no-bake version.

  • 2

    In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg whites. Use a hand mixer to blend until completely smooth and creamy.

  • 3

    For a baked version, pour the mixture into a small springform pan or ramekins and bake for 18-20 minutes until the edges begin to set. Allow to cool completely before refrigerating.

  • 4

    If making a no-bake version, simply whisk the ingredients together until smooth, then pour into serving dishes and smooth the tops.

  • 5

    Chill the cheesecake in the refrigerator for at least 3 hours to allow it to firm up.

  • 6

    Before serving, top each portion with mixed berries and drizzle with honey for a burst of natural sweetness.