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

Savor a light yet indulgent dessert that melds creamy nonfat Greek yogurt with a touch of whey protein and a smooth egg white base, all nestled on a delicate almond flour crust. Finished with a sprinkle of fresh, vibrant berries, this cheesecake-style treat is both refinished and refreshingly satisfying.

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NUTRITION

464kcal
Protein
47.6g
Fat
19.3g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/4 cup Fat-Free Cottage Cheese (56g)

1 large Egg White

1/4 scoop Vanilla Whey Protein Isolate (~7.5g)

1/4 cup Almond Flour (28g)

1 tsp Coconut Oil

1/2 cup Mixed Fresh Berries

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked cheesecake texture, or alternatively, keep the mixture chilled for a no-bake version.

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, fat-free cottage cheese, egg white, and vanilla whey protein isolate. Whisk thoroughly until the mixture is smooth and uniform.

  • 3

    In a separate small bowl, blend the almond flour with the coconut oil to form a loose crust mixture.

  • 4

    Press the almond flour mixture evenly into the base of a small, oven-safe dish or a springform pan to form a thin layer.

  • 5

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

  • 6

    Gently fold in or layer the mixed fresh berries on top of the cheesecake mixture.

  • 7

    For a baked version, place in the oven for 15-20 minutes until the edges set slightly. For a refreshing no-bake cheesecake, chill in the refrigerator for at least 2 hours.

  • 8

    Serve chilled and enjoy your light, protein-packed Greek Yogurt Protein Cheesecake with Fresh Berries.

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

Savor a light yet indulgent dessert that melds creamy nonfat Greek yogurt with a touch of whey protein and a smooth egg white base, all nestled on a delicate almond flour crust. Finished with a sprinkle of fresh, vibrant berries, this cheesecake-style treat is both refinished and refreshingly satisfying.

NUTRITION

464kcal
Protein
47.6g
Fat
19.3g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/4 cup Fat-Free Cottage Cheese (56g)

1 large Egg White

1/4 scoop Vanilla Whey Protein Isolate (~7.5g)

1/4 cup Almond Flour (28g)

1 tsp Coconut Oil

1/2 cup Mixed Fresh Berries

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked cheesecake texture, or alternatively, keep the mixture chilled for a no-bake version.

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, fat-free cottage cheese, egg white, and vanilla whey protein isolate. Whisk thoroughly until the mixture is smooth and uniform.

  • 3

    In a separate small bowl, blend the almond flour with the coconut oil to form a loose crust mixture.

  • 4

    Press the almond flour mixture evenly into the base of a small, oven-safe dish or a springform pan to form a thin layer.

  • 5

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

  • 6

    Gently fold in or layer the mixed fresh berries on top of the cheesecake mixture.

  • 7

    For a baked version, place in the oven for 15-20 minutes until the edges set slightly. For a refreshing no-bake cheesecake, chill in the refrigerator for at least 2 hours.

  • 8

    Serve chilled and enjoy your light, protein-packed Greek Yogurt Protein Cheesecake with Fresh Berries.