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 take on cheesecake that’s both indulgent and nourishing. This dessert blends silky nonfat Greek yogurt and low‐fat cream cheese with a hint of vanilla whey protein for a smooth texture, and a delicate almond flour crust that provides a subtle crunch. Topped with a vibrant mix of berries, a drizzle of honey, and a sprinkle of walnuts, this cheesecake is a delightful treat that satisfies your sweet cravings while aligning with your nutritional goals.

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NUTRITION

671kcal
Protein
43.7g
Fat
36.1g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (115g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

0.5 scoop Whey Protein Isolate (15g)

1/3 cup Almond Flour (32g)

1 cup Mixed Berries (140g)

1 tbsp Honey (21g)

20 grams Chopped Walnuts

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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 bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, and whey protein until smooth and creamy.

  • 3

    Press the almond flour evenly into the bottom of the prepared pan to form a thin crust.

  • 4

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

  • 5

    Bake the cheesecake in the preheated oven for 20-25 minutes or until the center is set and the edges start to lightly brown.

  • 6

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

  • 7

    Top with mixed berries, drizzle with honey, and sprinkle chopped walnuts before serving.

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 take on cheesecake that’s both indulgent and nourishing. This dessert blends silky nonfat Greek yogurt and low‐fat cream cheese with a hint of vanilla whey protein for a smooth texture, and a delicate almond flour crust that provides a subtle crunch. Topped with a vibrant mix of berries, a drizzle of honey, and a sprinkle of walnuts, this cheesecake is a delightful treat that satisfies your sweet cravings while aligning with your nutritional goals.

NUTRITION

671kcal
Protein
43.7g
Fat
36.1g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (115g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

0.5 scoop Whey Protein Isolate (15g)

1/3 cup Almond Flour (32g)

1 cup Mixed Berries (140g)

1 tbsp Honey (21g)

20 grams Chopped Walnuts

PREPARATION

  • 1

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

  • 2

    In a bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, and whey protein until smooth and creamy.

  • 3

    Press the almond flour evenly into the bottom of the prepared pan to form a thin crust.

  • 4

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

  • 5

    Bake the cheesecake in the preheated oven for 20-25 minutes or until the center is set and the edges start to lightly brown.

  • 6

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

  • 7

    Top with mixed berries, drizzle with honey, and sprinkle chopped walnuts before serving.