Name: Silky Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Nonfat Greek Yogurt; 2 oz Low-Fat Cream Cheese; 2 Egg Whites; 1/3 cup Almond Flour; 1/2 cup Mixed Berries; 1 tsp Honey

Silky 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

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

A velvety, protein-packed cheesecake that marries the tang of nonfat Greek yogurt with the creaminess of low-fat cream cheese, all nestled on a delicate almond flour crust. Finished with a fresh burst of mixed berries and a drizzle of honey, this dessert is as satisfying as it is elegant.

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NUTRITION

Protein

29.5g

Fat

30.4g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

2 Egg Whites

1/3 cup Almond Flour

1/2 cup Mixed Berries

1 tsp Honey

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PREPARATION

1
Preheat your oven to 350°F (175°C). Line a small springform pan with parchment paper.
2
In a bowl, combine the almond flour with a pinch of salt (optional) and press it into the bottom of the pan to form an even crust.
3
In another mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg whites until smooth and fully incorporated.
4
Pour the creamy mixture over the almond flour crust, smoothing the top with a spatula.
5
Bake in the preheated oven for 20-25 minutes until the center is set but still retains a silky texture.
6
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up.
7
Before serving, top with mixed berries and drizzle with honey for a touch of natural sweetness.