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 light, creamy no-bake cheesecake that balances the tangy smoothness of nonfat Greek yogurt and cottage cheese with the richness of vanilla whey protein. Set on a delicate almond flour crust and topped with a burst of mixed berries, this dessert delivers a satisfying protein punch without compromising on flavor or dessert indulgence.

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NUTRITION

537kcal
Protein
72.6g
Fat
17.1g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 scoop Vanilla Whey Protein Powder (30g)

1/3 cup Almond Flour (28g)

1 large Egg White (33g)

1/2 cup Mixed Berries (75g)

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PREPARATION

  • 1

    In a small bowl, combine the almond flour with the egg white. Mix until well incorporated. (You may add a pinch of stevia or your preferred sweetener if desired.)

  • 2

    Press the almond flour mixture evenly into the base of a lined small springform pan or individual serving dishes to form the crust.

  • 3

    In a separate bowl, blend the nonfat Greek yogurt, low-fat cottage cheese, and vanilla whey protein powder until the mixture is smooth and uniform.

  • 4

    Pour the creamy filling over the prepared almond flour crust, spreading it out evenly.

  • 5

    Gently top with the mixed berries, ensuring a delightful distribution over the cheesecake.

  • 6

    Refrigerate the cheesecake for at least 2 hours to allow it to set before serving. Enjoy your 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

A light, creamy no-bake cheesecake that balances the tangy smoothness of nonfat Greek yogurt and cottage cheese with the richness of vanilla whey protein. Set on a delicate almond flour crust and topped with a burst of mixed berries, this dessert delivers a satisfying protein punch without compromising on flavor or dessert indulgence.

NUTRITION

537kcal
Protein
72.6g
Fat
17.1g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 scoop Vanilla Whey Protein Powder (30g)

1/3 cup Almond Flour (28g)

1 large Egg White (33g)

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    In a small bowl, combine the almond flour with the egg white. Mix until well incorporated. (You may add a pinch of stevia or your preferred sweetener if desired.)

  • 2

    Press the almond flour mixture evenly into the base of a lined small springform pan or individual serving dishes to form the crust.

  • 3

    In a separate bowl, blend the nonfat Greek yogurt, low-fat cottage cheese, and vanilla whey protein powder until the mixture is smooth and uniform.

  • 4

    Pour the creamy filling over the prepared almond flour crust, spreading it out evenly.

  • 5

    Gently top with the mixed berries, ensuring a delightful distribution over the cheesecake.

  • 6

    Refrigerate the cheesecake for at least 2 hours to allow it to set before serving. Enjoy your protein-packed dessert!