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 luscious, protein-rich cheesecake that blends creamy nonfat Greek yogurt and low-fat cottage cheese with a delicate almond flour crust. Lightly sweetened with honey, a hint of vanilla and lemon, and crowned with a vibrant mix of berries, this dessert promises a delightful balance of tangy and sweet flavors with a smooth, satisfying texture.

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NUTRITION

419kcal
Protein
35.4g
Fat
13.4g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

200g Plain Nonfat Greek Yogurt

50g Low-Fat Cottage Cheese

1 large Egg White

25g Almond Flour

75g Mixed Berries

1 tbsp Honey

1/2 tsp Vanilla Extract

1 tsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, blend the Greek yogurt, low-fat cottage cheese, egg white, vanilla extract, and lemon juice until smooth.

  • 3

    In a separate bowl, mix the almond flour until it forms a crumbly texture. Press half of the almond flour into the bottom of the prepared dish to form a thin crust.

  • 4

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

  • 5

    Sprinkle the remaining almond flour evenly over the surface or gently swirl it in for texture.

  • 6

    Bake for 20-25 minutes, or until the edges are set and the center slightly jiggles.

  • 7

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

  • 8

    Before serving, top with mixed berries and drizzle with honey.

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 luscious, protein-rich cheesecake that blends creamy nonfat Greek yogurt and low-fat cottage cheese with a delicate almond flour crust. Lightly sweetened with honey, a hint of vanilla and lemon, and crowned with a vibrant mix of berries, this dessert promises a delightful balance of tangy and sweet flavors with a smooth, satisfying texture.

NUTRITION

419kcal
Protein
35.4g
Fat
13.4g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

200g Plain Nonfat Greek Yogurt

50g Low-Fat Cottage Cheese

1 large Egg White

25g Almond Flour

75g Mixed Berries

1 tbsp Honey

1/2 tsp Vanilla Extract

1 tsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    In a medium bowl, blend the Greek yogurt, low-fat cottage cheese, egg white, vanilla extract, and lemon juice until smooth.

  • 3

    In a separate bowl, mix the almond flour until it forms a crumbly texture. Press half of the almond flour into the bottom of the prepared dish to form a thin crust.

  • 4

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

  • 5

    Sprinkle the remaining almond flour evenly over the surface or gently swirl it in for texture.

  • 6

    Bake for 20-25 minutes, or until the edges are set and the center slightly jiggles.

  • 7

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

  • 8

    Before serving, top with mixed berries and drizzle with honey.