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

A light and creamy cheesecake-style dessert combining tangy nonfat Greek yogurt, a hint of whey protein, and the smooth richness of low‐fat cream cheese, nestled on a delicate almond flour crust. Topped with a burst of fresh mixed berries and a touch of honey for natural sweetness, this dessert is both satisfying and refreshingly indulgent.

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NUTRITION

511kcal
Protein
46.7g
Fat
19.1g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

0.4 scoop Whey Protein Isolate (unflavored)

2 large Egg Whites

2 oz Low-Fat Cream Cheese

1/4 cup Almond Flour

1/2 cup Mixed Berries

1 tablespoon Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with a pinch of cinnamon (optional) and press the mixture into the base of a lightly greased, small springform pan to form a thin crust.

  • 3

    In a blender or food processor, blend together the nonfat Greek yogurt, low-fat cream cheese, egg whites, and whey protein isolate until smooth and creamy.

  • 4

    Pour the cheesecake filling over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes until the cheesecake is set but still slightly wobbly in the center.

  • 6

    Remove from the oven and let it cool to room temperature. Then chill in the refrigerator for at least 2 hours to firm up.

  • 7

    Before serving, top with mixed berries and drizzle with honey for added natural sweetness.

  • 8

    Slice and enjoy this refreshing, protein-packed dessert.

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

A light and creamy cheesecake-style dessert combining tangy nonfat Greek yogurt, a hint of whey protein, and the smooth richness of low‐fat cream cheese, nestled on a delicate almond flour crust. Topped with a burst of fresh mixed berries and a touch of honey for natural sweetness, this dessert is both satisfying and refreshingly indulgent.

NUTRITION

511kcal
Protein
46.7g
Fat
19.1g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

0.4 scoop Whey Protein Isolate (unflavored)

2 large Egg Whites

2 oz Low-Fat Cream Cheese

1/4 cup Almond Flour

1/2 cup Mixed Berries

1 tablespoon Honey

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with a pinch of cinnamon (optional) and press the mixture into the base of a lightly greased, small springform pan to form a thin crust.

  • 3

    In a blender or food processor, blend together the nonfat Greek yogurt, low-fat cream cheese, egg whites, and whey protein isolate until smooth and creamy.

  • 4

    Pour the cheesecake filling over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes until the cheesecake is set but still slightly wobbly in the center.

  • 6

    Remove from the oven and let it cool to room temperature. Then chill in the refrigerator for at least 2 hours to firm up.

  • 7

    Before serving, top with mixed berries and drizzle with honey for added natural sweetness.

  • 8

    Slice and enjoy this refreshing, protein-packed dessert.