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

Enjoy a light, protein-packed cheesecake that perfectly balances creamy tanginess and a moist, custard-like texture with a delicate almond flour crust. This dessert is topped off with a vibrant medley of mixed berries for a burst of freshness in every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

366kcal
Protein
43.4g
Fat
11g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

15g Whey Protein Isolate (Unflavored)

2 Egg Whites

50g Low-Fat Cottage Cheese

20g Almond Flour

50g Mixed Berries

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 325°F (163°C) and lightly grease a small baking dish or ramekin.

  • 2

    In a bowl, blend together the nonfat Greek yogurt, whey protein isolate, egg whites, and low-fat cottage cheese until the mixture is completely smooth.

  • 3

    For the base, combine the almond flour with a tiny pinch of sweetener if desired, then press the almond flour evenly into the bottom of your prepared baking dish.

  • 4

    Pour the cheesecake mixture over the almond flour base, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges are lightly set and the center retains a slight wobble.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 7

    Before serving, top with mixed berries and enjoy this protein-rich, refreshing 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

Enjoy a light, protein-packed cheesecake that perfectly balances creamy tanginess and a moist, custard-like texture with a delicate almond flour crust. This dessert is topped off with a vibrant medley of mixed berries for a burst of freshness in every bite.

NUTRITION

366kcal
Protein
43.4g
Fat
11g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

15g Whey Protein Isolate (Unflavored)

2 Egg Whites

50g Low-Fat Cottage Cheese

20g Almond Flour

50g Mixed Berries

PREPARATION

  • 1

    Preheat the oven to 325°F (163°C) and lightly grease a small baking dish or ramekin.

  • 2

    In a bowl, blend together the nonfat Greek yogurt, whey protein isolate, egg whites, and low-fat cottage cheese until the mixture is completely smooth.

  • 3

    For the base, combine the almond flour with a tiny pinch of sweetener if desired, then press the almond flour evenly into the bottom of your prepared baking dish.

  • 4

    Pour the cheesecake mixture over the almond flour base, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges are lightly set and the center retains a slight wobble.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 7

    Before serving, top with mixed berries and enjoy this protein-rich, refreshing dessert.