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 velvety, protein-packed cheesecake that delivers a creamy tang from nonfat Greek yogurt blended with a hint of vanilla whey, set atop a delicate almond flour crust and crowned with a vibrant mix of fresh berries and a drizzle of honey.

Try 7 days free, then $12.99 / mo.

NUTRITION

532kcal
Protein
58.1g
Fat
19g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Whey Protein Isolate (30g)

1 large Egg White (33g)

1/3 cup Almond Flour (37g)

1/2 cup Mixed Berries (75g)

1 teaspoon Honey (7g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, combine the almond flour with a tiny pinch of salt if desired. Press the almond flour evenly into the base of a small springform or pie dish to form the crust.

  • 2

    In a blender or mixing bowl, add the nonfat Greek yogurt, whey protein isolate, egg white, and honey. Blend or whisk together until the mixture is smooth and uniformly combined.

  • 3

    Pour the creamy yogurt mixture over the almond flour crust. Tap the dish gently on the counter to remove any air bubbles and ensure an even layer.

  • 4

    Cover the dish with plastic wrap and refrigerate for at least 4 hours or until the cheesecake is set. For a firmer texture, allow it to chill overnight.

  • 5

    Before serving, top the cheesecake with the fresh mixed berries. Optionally, drizzle a little extra honey over the berries for added sweetness.

  • 6

    Slice and serve chilled, savoring the balanced tang, natural sweetness, and satisfying protein boost in each bite.

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 velvety, protein-packed cheesecake that delivers a creamy tang from nonfat Greek yogurt blended with a hint of vanilla whey, set atop a delicate almond flour crust and crowned with a vibrant mix of fresh berries and a drizzle of honey.

NUTRITION

532kcal
Protein
58.1g
Fat
19g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Whey Protein Isolate (30g)

1 large Egg White (33g)

1/3 cup Almond Flour (37g)

1/2 cup Mixed Berries (75g)

1 teaspoon Honey (7g)

PREPARATION

  • 1

    In a small bowl, combine the almond flour with a tiny pinch of salt if desired. Press the almond flour evenly into the base of a small springform or pie dish to form the crust.

  • 2

    In a blender or mixing bowl, add the nonfat Greek yogurt, whey protein isolate, egg white, and honey. Blend or whisk together until the mixture is smooth and uniformly combined.

  • 3

    Pour the creamy yogurt mixture over the almond flour crust. Tap the dish gently on the counter to remove any air bubbles and ensure an even layer.

  • 4

    Cover the dish with plastic wrap and refrigerate for at least 4 hours or until the cheesecake is set. For a firmer texture, allow it to chill overnight.

  • 5

    Before serving, top the cheesecake with the fresh mixed berries. Optionally, drizzle a little extra honey over the berries for added sweetness.

  • 6

    Slice and serve chilled, savoring the balanced tang, natural sweetness, and satisfying protein boost in each bite.