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 light yet decadently creamy protein cheesecake that brings together nonfat Greek yogurt and a touch of whey protein for a smooth, tangy filling, perfectly nestled on an almond flour crust and topped with a vibrant mix of fresh berries and a drizzle of honey for a naturally sweet finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

384kcal
Protein
33g
Fat
18.6g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

150 grams Nonfat Greek Yogurt

35 grams Almond Flour

8.5 grams Whey Protein Isolate

1 large Egg White

50 grams Mixed Berries

1 teaspoon Honey

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a bowl, whisk together the nonfat Greek yogurt, whey protein isolate, and egg white until the mixture becomes smooth and well combined.

  • 3

    Fold in the almond flour gently until a consistent batter forms.

  • 4

    Pour the mixture into the prepared pan, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center just slightly jiggles.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up.

  • 7

    Before serving, top with the mixed berries and drizzle with honey for added 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

Enjoy a light yet decadently creamy protein cheesecake that brings together nonfat Greek yogurt and a touch of whey protein for a smooth, tangy filling, perfectly nestled on an almond flour crust and topped with a vibrant mix of fresh berries and a drizzle of honey for a naturally sweet finish.

NUTRITION

384kcal
Protein
33g
Fat
18.6g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

150 grams Nonfat Greek Yogurt

35 grams Almond Flour

8.5 grams Whey Protein Isolate

1 large Egg White

50 grams Mixed Berries

1 teaspoon Honey

PREPARATION

  • 1

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

  • 2

    In a bowl, whisk together the nonfat Greek yogurt, whey protein isolate, and egg white until the mixture becomes smooth and well combined.

  • 3

    Fold in the almond flour gently until a consistent batter forms.

  • 4

    Pour the mixture into the prepared pan, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center just slightly jiggles.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up.

  • 7

    Before serving, top with the mixed berries and drizzle with honey for added natural sweetness.