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

Savor a lighter take on cheesecake with vibrant mixed berries topping. This protein-packed dessert combines the creamy richness of nonfat Greek yogurt and egg whites with a delicate almond flour crust. Every spoonful surprises with a balance of tangy sweetness and a smooth, velvety texture, making it an indulgence that aligns with your nutrition goals.

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NUTRITION

532kcal
Protein
64.5g
Fat
15g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Whey Protein Isolate (30g)

3 Egg Whites (90g)

1/4 cup Almond Flour (28g)

1 tsp Honey (7g)

1/2 cup Mixed Berries (75g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, round baking pan or springform pan.

  • 2

    In a large mixing bowl, combine the nonfat Greek yogurt, whey protein isolate, and egg whites. Whisk until the mixture is smooth and thoroughly blended.

  • 3

    Gently fold in the almond flour to incorporate a slight crust texture within the cheesecake batter. Add the honey and mix well.

  • 4

    Pour the mixture into your prepared pan, smoothing the top with a spatula. Tap gently to remove any air bubbles.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the cheesecake sets and the edges are slightly golden.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature. For a denser texture, chill in the refrigerator for at least 2 hours.

  • 7

    Before serving, top with fresh mixed berries. Enjoy this protein-rich dessert that perfectly balances indulgence with nutrition.

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

Savor a lighter take on cheesecake with vibrant mixed berries topping. This protein-packed dessert combines the creamy richness of nonfat Greek yogurt and egg whites with a delicate almond flour crust. Every spoonful surprises with a balance of tangy sweetness and a smooth, velvety texture, making it an indulgence that aligns with your nutrition goals.

NUTRITION

532kcal
Protein
64.5g
Fat
15g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Whey Protein Isolate (30g)

3 Egg Whites (90g)

1/4 cup Almond Flour (28g)

1 tsp Honey (7g)

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, round baking pan or springform pan.

  • 2

    In a large mixing bowl, combine the nonfat Greek yogurt, whey protein isolate, and egg whites. Whisk until the mixture is smooth and thoroughly blended.

  • 3

    Gently fold in the almond flour to incorporate a slight crust texture within the cheesecake batter. Add the honey and mix well.

  • 4

    Pour the mixture into your prepared pan, smoothing the top with a spatula. Tap gently to remove any air bubbles.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the cheesecake sets and the edges are slightly golden.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature. For a denser texture, chill in the refrigerator for at least 2 hours.

  • 7

    Before serving, top with fresh mixed berries. Enjoy this protein-rich dessert that perfectly balances indulgence with nutrition.