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

Enjoy a refreshing twist on cheesecake with a nutty almond flour crust, a creamy, protein-packed filling made from nonfat Greek yogurt, egg white, and a touch of cottage cheese, perfectly balanced with a drizzle of honey, vanilla, and lemon. Topped with a vibrant medley of mixed berries, this dessert is both indulgent and aligned with your nutritional goals.

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NUTRITION

625kcal
Protein
37.1g
Fat
38g
Carbs
42.0g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Almond Flour (approx 75g)

1/2 cup Nonfat Greek Yogurt (approx 122g)

1 Egg White (approx 33g)

3 tbsp Cottage Cheese (approx 40g)

1/2 cup Mixed Berries (approx 75g)

2 tsp Honey (approx 14g)

1/2 tsp Vanilla Extract (approx 2.5g)

1 tsp Lemon Juice (approx 5g)

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine the almond flour with a pinch of salt (optional) and press it evenly into the bottom of the dish to form a firm crust.

  • 3

    In another bowl, whisk together the nonfat Greek yogurt, egg white, cottage cheese, vanilla extract, and lemon juice until the mixture is smooth and slightly frothy.

  • 4

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

  • 5

    Bake in the preheated oven for 18-22 minutes, or until the edges begin to set while the center remains slightly jiggly. The cheesecake will firm up as it cools.

  • 6

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

  • 7

    Just before serving, top with mixed berries and drizzle the honey evenly over the top.

  • 8

    Slice and serve chilled for a refreshing, protein-packed 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

Enjoy a refreshing twist on cheesecake with a nutty almond flour crust, a creamy, protein-packed filling made from nonfat Greek yogurt, egg white, and a touch of cottage cheese, perfectly balanced with a drizzle of honey, vanilla, and lemon. Topped with a vibrant medley of mixed berries, this dessert is both indulgent and aligned with your nutritional goals.

NUTRITION

625kcal
Protein
37.1g
Fat
38g
Carbs
42.0g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Almond Flour (approx 75g)

1/2 cup Nonfat Greek Yogurt (approx 122g)

1 Egg White (approx 33g)

3 tbsp Cottage Cheese (approx 40g)

1/2 cup Mixed Berries (approx 75g)

2 tsp Honey (approx 14g)

1/2 tsp Vanilla Extract (approx 2.5g)

1 tsp Lemon Juice (approx 5g)

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the almond flour with a pinch of salt (optional) and press it evenly into the bottom of the dish to form a firm crust.

  • 3

    In another bowl, whisk together the nonfat Greek yogurt, egg white, cottage cheese, vanilla extract, and lemon juice until the mixture is smooth and slightly frothy.

  • 4

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

  • 5

    Bake in the preheated oven for 18-22 minutes, or until the edges begin to set while the center remains slightly jiggly. The cheesecake will firm up as it cools.

  • 6

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

  • 7

    Just before serving, top with mixed berries and drizzle the honey evenly over the top.

  • 8

    Slice and serve chilled for a refreshing, protein-packed dessert.