Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

A luxurious no-bake cheesecake that features velvety nonfat Greek yogurt blended with a touch of vanilla protein, set on a lightly crisp almond flour crust and crowned with a vibrant medley of mixed berries, a sprinkle of sliced almonds, and a drizzle of golden honey.

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NUTRITION

499kcal
Protein
41.2g
Fat
19.2g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/2 scoop Vanilla Whey Protein Powder

1/4 cup Almond Flour

1/2 cup Mixed Berries

8 grams Sliced Almonds

1 tbsp Honey

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PREPARATION

  • 1

    In a medium mixing bowl, combine the nonfat Greek yogurt with the half scoop of vanilla whey protein powder, stirring until the mixture is smooth and uniformly blended.

  • 2

    In a separate small bowl, mix the almond flour with a tiny pinch of salt (optional) to create the base crust texture.

  • 3

    Press the almond flour evenly into the base of a serving dish or small springform pan to form a compact layer.

  • 4

    Pour the yogurt-protein mixture over the almond flour crust, smoothing the top with a spatula to create a clean, even surface.

  • 5

    Gently layer the mixed berries over the cheesecake filling, ensuring an even distribution of color and flavor.

  • 6

    Sprinkle the sliced almonds on top, then finish with a drizzle of honey over the entire dessert.

  • 7

    Refrigerate for at least 2 hours or until set. Serve chilled and enjoy your silky, protein-packed cheesecake.

Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

A luxurious no-bake cheesecake that features velvety nonfat Greek yogurt blended with a touch of vanilla protein, set on a lightly crisp almond flour crust and crowned with a vibrant medley of mixed berries, a sprinkle of sliced almonds, and a drizzle of golden honey.

NUTRITION

499kcal
Protein
41.2g
Fat
19.2g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/2 scoop Vanilla Whey Protein Powder

1/4 cup Almond Flour

1/2 cup Mixed Berries

8 grams Sliced Almonds

1 tbsp Honey

PREPARATION

  • 1

    In a medium mixing bowl, combine the nonfat Greek yogurt with the half scoop of vanilla whey protein powder, stirring until the mixture is smooth and uniformly blended.

  • 2

    In a separate small bowl, mix the almond flour with a tiny pinch of salt (optional) to create the base crust texture.

  • 3

    Press the almond flour evenly into the base of a serving dish or small springform pan to form a compact layer.

  • 4

    Pour the yogurt-protein mixture over the almond flour crust, smoothing the top with a spatula to create a clean, even surface.

  • 5

    Gently layer the mixed berries over the cheesecake filling, ensuring an even distribution of color and flavor.

  • 6

    Sprinkle the sliced almonds on top, then finish with a drizzle of honey over the entire dessert.

  • 7

    Refrigerate for at least 2 hours or until set. Serve chilled and enjoy your silky, protein-packed cheesecake.