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 refreshingly light cheesecake that blends creamy nonfat Greek yogurt with a subtle hint of vanilla whey protein, nestled on a delicate almond flour crust and crowned with a vibrant medley of mixed berries. This dessert delivers a guilt-free indulgence with a perfect balance of sweet tanginess and satisfying texture.

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NUTRITION

416kcal
Protein
43g
Fat
17.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2/3 scoop Whey Protein Isolate (approx 20g)

1/4 cup Almond Flour

1/2 cup Mixed Berries

1 tsp Honey

1/2 tbsp Chia Seeds

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, combine the almond flour with the teaspoon of honey. Stir well until a moist, crumbly mixture forms. Press this mixture firmly into the base of a small serving dish or mini cheesecake pan to form an even crust.

  • 2

    In another bowl, blend the nonfat Greek yogurt and the 2/3 scoop of vanilla whey protein isolate until completely smooth. Stir in the chia seeds, ensuring they are evenly distributed.

  • 3

    Spoon the yogurt-protein mixture over the almond flour crust, smoothing the top with the back of a spoon.

  • 4

    Gently top the mixture with the mixed berries, arranging them attractively.

  • 5

    Refrigerate the assembled cheesecake for at least 2 hours to allow the flavors to meld and the texture to firm up before 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

Savor a refreshingly light cheesecake that blends creamy nonfat Greek yogurt with a subtle hint of vanilla whey protein, nestled on a delicate almond flour crust and crowned with a vibrant medley of mixed berries. This dessert delivers a guilt-free indulgence with a perfect balance of sweet tanginess and satisfying texture.

NUTRITION

416kcal
Protein
43g
Fat
17.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2/3 scoop Whey Protein Isolate (approx 20g)

1/4 cup Almond Flour

1/2 cup Mixed Berries

1 tsp Honey

1/2 tbsp Chia Seeds

PREPARATION

  • 1

    In a small bowl, combine the almond flour with the teaspoon of honey. Stir well until a moist, crumbly mixture forms. Press this mixture firmly into the base of a small serving dish or mini cheesecake pan to form an even crust.

  • 2

    In another bowl, blend the nonfat Greek yogurt and the 2/3 scoop of vanilla whey protein isolate until completely smooth. Stir in the chia seeds, ensuring they are evenly distributed.

  • 3

    Spoon the yogurt-protein mixture over the almond flour crust, smoothing the top with the back of a spoon.

  • 4

    Gently top the mixture with the mixed berries, arranging them attractively.

  • 5

    Refrigerate the assembled cheesecake for at least 2 hours to allow the flavors to meld and the texture to firm up before serving.