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 light yet indulgent cheesecake that blends creamy nonfat Greek yogurt with low‐fat cottage cheese, accented by a hint of vanilla and lemon. Resting on a delicate unsweetened shredded coconut crust and topped with vibrant mixed berries, this dessert offers a luxurious texture and bright, fruity finish.

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NUTRITION

529kcal
Protein
37.1g
Fat
31.2g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (170g)

0.5 cup Low-Fat Cottage Cheese (113g)

1 Egg White (33g)

0.5 cup Mixed Berries (75g)

1 tsp Chia Seeds (5g)

1 tbsp Coconut Oil (14g)

0.5 cup Unsweetened Shredded Coconut (40g)

0.5 tsp Vanilla Extract (2.5g)

1 tsp Lemon Juice (5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, oven-safe dish or individual ramekins.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg white, vanilla extract, lemon juice, and chia seeds until smooth.

  • 3

    Gently fold in the mixed berries, reserving a few to top the cheesecake.

  • 4

    Pour the mixture into the prepared dish, smoothing the top with a spatula.

  • 5

    In a small bowl, mix the unsweetened shredded coconut and melted coconut oil until well combined. Press this mixture firmly into the bottom of the serving dish to form a simple crust layer.

  • 6

    Carefully pour the cheesecake filling over the crust layer.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center slightly jiggles.

  • 8

    Remove from the oven and allow to cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 9

    Garnish with any reserved mixed berries prior to 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 light yet indulgent cheesecake that blends creamy nonfat Greek yogurt with low‐fat cottage cheese, accented by a hint of vanilla and lemon. Resting on a delicate unsweetened shredded coconut crust and topped with vibrant mixed berries, this dessert offers a luxurious texture and bright, fruity finish.

NUTRITION

529kcal
Protein
37.1g
Fat
31.2g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (170g)

0.5 cup Low-Fat Cottage Cheese (113g)

1 Egg White (33g)

0.5 cup Mixed Berries (75g)

1 tsp Chia Seeds (5g)

1 tbsp Coconut Oil (14g)

0.5 cup Unsweetened Shredded Coconut (40g)

0.5 tsp Vanilla Extract (2.5g)

1 tsp Lemon Juice (5g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, oven-safe dish or individual ramekins.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg white, vanilla extract, lemon juice, and chia seeds until smooth.

  • 3

    Gently fold in the mixed berries, reserving a few to top the cheesecake.

  • 4

    Pour the mixture into the prepared dish, smoothing the top with a spatula.

  • 5

    In a small bowl, mix the unsweetened shredded coconut and melted coconut oil until well combined. Press this mixture firmly into the bottom of the serving dish to form a simple crust layer.

  • 6

    Carefully pour the cheesecake filling over the crust layer.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center slightly jiggles.

  • 8

    Remove from the oven and allow to cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 9

    Garnish with any reserved mixed berries prior to serving.