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 creamy, protein-packed cheesecake that combines the tang of nonfat Greek yogurt with a hint of vanilla from whey protein, nestled on a lightly crunchy almond flour crust. Topped with fresh mixed berries, this dessert delivers a delightful balance of textures and a refreshing finish.

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NUTRITION

297kcal
Protein
34.5g
Fat
7.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

1 scoop (22.5g) Vanilla Whey Protein Isolate (3/4 scoop equivalent)

1 large Egg White

13g Almond Flour

9g Honey

40g Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to lightly toast the almond crust (optional).

  • 2

    In a small bowl, combine the almond flour and honey until a crumbly mixture forms.

  • 3

    Press the almond mixture evenly onto the bottom of a small, oven-safe ramekin or dish to form the crust. If desired, bake the crust for 5 minutes to set it, then let it cool.

  • 4

    In a separate bowl, whisk together the nonfat Greek yogurt, whey protein isolate, and egg white until smooth and creamy.

  • 5

    Pour the yogurt mixture over the prepared crust, smoothing the top with a spatula.

  • 6

    Refrigerate the assembled cheesecake for at least 2 hours to set.

  • 7

    Before serving, top with fresh mixed berries.

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 creamy, protein-packed cheesecake that combines the tang of nonfat Greek yogurt with a hint of vanilla from whey protein, nestled on a lightly crunchy almond flour crust. Topped with fresh mixed berries, this dessert delivers a delightful balance of textures and a refreshing finish.

NUTRITION

297kcal
Protein
34.5g
Fat
7.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

1 scoop (22.5g) Vanilla Whey Protein Isolate (3/4 scoop equivalent)

1 large Egg White

13g Almond Flour

9g Honey

40g Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to lightly toast the almond crust (optional).

  • 2

    In a small bowl, combine the almond flour and honey until a crumbly mixture forms.

  • 3

    Press the almond mixture evenly onto the bottom of a small, oven-safe ramekin or dish to form the crust. If desired, bake the crust for 5 minutes to set it, then let it cool.

  • 4

    In a separate bowl, whisk together the nonfat Greek yogurt, whey protein isolate, and egg white until smooth and creamy.

  • 5

    Pour the yogurt mixture over the prepared crust, smoothing the top with a spatula.

  • 6

    Refrigerate the assembled cheesecake for at least 2 hours to set.

  • 7

    Before serving, top with fresh mixed berries.