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

A delightfully creamy and tangy no-bake cheesecake that balances the richness of nonfat Greek yogurt and cottage cheese with a light almond flour crust. Topped with a vibrant medley of mixed berries and a touch of maple for natural sweetness, this dessert offers a refreshing finish while meeting your protein and calorie targets.

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NUTRITION

387kcal
Protein
40.5g
Fat
8.2g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (110g)

1/8 cup Almond Flour (15g)

1 tablespoon Maple Syrup

1/2 cup Mixed Berries (75g)

Try 3 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 this mixture evenly into the bottom of a small springform pan or dessert ramekin to form a light crust.

  • 2

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, and maple syrup until completely smooth and creamy.

  • 3

    Pour the creamy mixture over the pressed almond flour crust. Smooth the top with a spatula to create an even layer.

  • 4

    Chill the cheesecake in the refrigerator for at least 2 hours to allow it to set properly.

  • 5

    Once set, top the cheesecake with the mixed berries just before serving for a fresh and colorful finish.

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

A delightfully creamy and tangy no-bake cheesecake that balances the richness of nonfat Greek yogurt and cottage cheese with a light almond flour crust. Topped with a vibrant medley of mixed berries and a touch of maple for natural sweetness, this dessert offers a refreshing finish while meeting your protein and calorie targets.

NUTRITION

387kcal
Protein
40.5g
Fat
8.2g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (110g)

1/8 cup Almond Flour (15g)

1 tablespoon Maple Syrup

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    In a small bowl, combine the almond flour with a tiny pinch of salt if desired. Press this mixture evenly into the bottom of a small springform pan or dessert ramekin to form a light crust.

  • 2

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, and maple syrup until completely smooth and creamy.

  • 3

    Pour the creamy mixture over the pressed almond flour crust. Smooth the top with a spatula to create an even layer.

  • 4

    Chill the cheesecake in the refrigerator for at least 2 hours to allow it to set properly.

  • 5

    Once set, top the cheesecake with the mixed berries just before serving for a fresh and colorful finish.