Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Nonfat Greek Yogurt; 3 large Egg Whites (~100g); 1/4 cup Almond Flour (28g); 1 cup Mixed Berries; 1 tsp Vanilla Extract; 1 tsp Lemon Zest; 1 tbsp Sweetener (Stevia/Erythritol)

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

Indulge in a refreshingly light yet creamy cheesecake that marries nonfat Greek yogurt and egg whites for a protein boost, all nestled on a delicate almond flour crust and crowned with a vibrant medley of fresh mixed berries. This dessert offers a satisfying balance of tangy, sweet, and nutty notes, perfect for a guilt-free treat.

Try 3 days free, then $12.99 / mo.

NUTRITION

Protein

35g

Fat

14.7g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

3 large Egg Whites (~100g)

1/4 cup Almond Flour (28g)

1 cup Mixed Berries

1 tsp Vanilla Extract

1 tsp Lemon Zest

1 tbsp Sweetener (Stevia/Erythritol)

Try 3 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 350°F (175°C).
2
In a mixing bowl, combine the nonfat Greek yogurt, egg whites, vanilla extract, lemon zest, and sweetener. Mix thoroughly until smooth.
3
Press the almond flour evenly into the bottom of a small, oven-safe round pan to form the crust.
4
Pour the yogurt and egg white mixture over the almond flour crust.
5
Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set and slightly golden around the edges.
6
Allow the cheesecake to cool to room temperature and then refrigerate for at least 2 hours to firm up.
7
Just before serving, top with a generous layer of mixed berries.