Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Nonfat Greek Yogurt; 30g Whey Protein Isolate; 1 Egg White; 0.25 cup Almond Flour; 0.5 cup Mixed Berries; 1 tbsp Honey; 1 tbsp Chopped Walnuts

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.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Enjoy a creamy, tangy protein-packed cheesecake that delivers a delightful balance of smooth Greek yogurt and a hint of whey, resting on a delicate almond flour crust. Finished with a vibrant blend of mixed berries, a drizzle of honey, and crunchy walnuts, this dessert is as indulgent as it is nutritious.

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NUTRITION

Protein

54.6g

Fat

19.8g

Carbs

41.2g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

30g Whey Protein Isolate

1 Egg White

0.25 cup Almond Flour

0.5 cup Mixed Berries

1 tbsp Honey

1 tbsp Chopped Walnuts

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PREPARATION

1
Preheat your oven to 350°F (175°C). Lightly toast the almond flour by spreading 0.25 cup on a baking sheet and baking for about 5-7 minutes until lightly golden to form a crust. Allow to cool.
2
In a mixing bowl, combine the nonfat Greek yogurt, whey protein isolate, and egg white. Whisk until smooth and well-blended.
3
Press about half of the mixture firmly into a small ramekin or cheesecake pan to form the base, then spread the remaining mixture evenly on top of the crust.
4
Refrigerate the cheesecake for at least 2 hours to set.
5
Just before serving, top the cheesecake with 0.5 cup mixed berries, drizzle 1 tablespoon of honey over the top, and sprinkle with 1 tablespoon of chopped walnuts for added crunch and flavor.