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 lighter twist on a classic cheesecake with a creamy blend of Greek yogurt and low-fat ricotta, subtly sweetened with a hint of vanilla whey protein and a touch of lemon. A delicate almond flour crust adds a satisfying crunch, while a vibrant mix of fresh berries crowns this dessert for a harmonious blend of tangy and sweet flavors.

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NUTRITION

507kcal
Protein
49.5g
Fat
18.9g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (184g)

1/2 cup Low-Fat Ricotta Cheese (124g)

1 large Egg White (33g)

1/2 scoop Vanilla Whey Protein Isolate (15g)

20g Almond Flour

1 tsp Honey (7g)

1/2 cup Mixed Berries (75g)

Lemon Zest and Juice (from 1 lemon)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small springform pan with parchment paper.

  • 2

    In a small bowl, combine almond flour and honey. Press this mixture firmly into the bottom of the pan to form an even, thin crust.

  • 3

    In a larger bowl, whisk together nonfat Greek yogurt, low-fat ricotta, egg white, vanilla whey protein, and the zest and juice of lemon until smooth and well combined.

  • 4

    Pour the filling mixture over the prepared crust, smoothing the top as evenly as possible.

  • 5

    Bake in the preheated oven for 20-25 minutes until the edges are set, but the center still has a slight wobble.

  • 6

    Remove from the oven and allow it to cool at room temperature. Once cool, refrigerate for at least 2 hours or until fully chilled and set.

  • 7

    Before serving, top the cheesecake with the mixed berries. Slice and enjoy your light, 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 lighter twist on a classic cheesecake with a creamy blend of Greek yogurt and low-fat ricotta, subtly sweetened with a hint of vanilla whey protein and a touch of lemon. A delicate almond flour crust adds a satisfying crunch, while a vibrant mix of fresh berries crowns this dessert for a harmonious blend of tangy and sweet flavors.

NUTRITION

507kcal
Protein
49.5g
Fat
18.9g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (184g)

1/2 cup Low-Fat Ricotta Cheese (124g)

1 large Egg White (33g)

1/2 scoop Vanilla Whey Protein Isolate (15g)

20g Almond Flour

1 tsp Honey (7g)

1/2 cup Mixed Berries (75g)

Lemon Zest and Juice (from 1 lemon)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small springform pan with parchment paper.

  • 2

    In a small bowl, combine almond flour and honey. Press this mixture firmly into the bottom of the pan to form an even, thin crust.

  • 3

    In a larger bowl, whisk together nonfat Greek yogurt, low-fat ricotta, egg white, vanilla whey protein, and the zest and juice of lemon until smooth and well combined.

  • 4

    Pour the filling mixture over the prepared crust, smoothing the top as evenly as possible.

  • 5

    Bake in the preheated oven for 20-25 minutes until the edges are set, but the center still has a slight wobble.

  • 6

    Remove from the oven and allow it to cool at room temperature. Once cool, refrigerate for at least 2 hours or until fully chilled and set.

  • 7

    Before serving, top the cheesecake with the mixed berries. Slice and enjoy your light, protein-packed dessert!