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 and creamy cheesecake-inspired dessert that blends the tang of nonfat Greek yogurt with a subtle boost of whey protein, all resting on a delicate almond flour crust and topped with a vibrant mix of fresh berries and a hint of honey. This dessert marries indulgence with a clean eating profile for a satisfying finish.

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NUTRITION

340kcal
Protein
38.5g
Fat
10.5g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

0.5 scoop Whey Protein Isolate (approx 15g)

1 large Egg White

20g Almond Flour

70g Mixed Berries

1 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a slightly baked crust texture.

  • 2

    In a small bowl, combine 20g of almond flour with half a teaspoon of water to form a slightly damp mixture. Press this mixture evenly into the base of a small, oven-safe ramekin to form your crust.

  • 3

    If baking the crust, place it in the preheated oven for 5 minutes and then let it cool slightly.

  • 4

    In another bowl, whisk together the nonfat Greek yogurt, 0.5 scoop of whey protein isolate, and one egg white until smooth and free of lumps.

  • 5

    Pour the yogurt mixture over the almond flour crust ensuring it spreads evenly.

  • 6

    Gently top the cheesecake with 70g of mixed berries.

  • 7

    Drizzle 1 teaspoon of honey over the berries to add a touch of natural sweetness.

  • 8

    Refrigerate the assembled cheesecake for at least 2 hours to allow it to set 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

Enjoy a light and creamy cheesecake-inspired dessert that blends the tang of nonfat Greek yogurt with a subtle boost of whey protein, all resting on a delicate almond flour crust and topped with a vibrant mix of fresh berries and a hint of honey. This dessert marries indulgence with a clean eating profile for a satisfying finish.

NUTRITION

340kcal
Protein
38.5g
Fat
10.5g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

0.5 scoop Whey Protein Isolate (approx 15g)

1 large Egg White

20g Almond Flour

70g Mixed Berries

1 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a slightly baked crust texture.

  • 2

    In a small bowl, combine 20g of almond flour with half a teaspoon of water to form a slightly damp mixture. Press this mixture evenly into the base of a small, oven-safe ramekin to form your crust.

  • 3

    If baking the crust, place it in the preheated oven for 5 minutes and then let it cool slightly.

  • 4

    In another bowl, whisk together the nonfat Greek yogurt, 0.5 scoop of whey protein isolate, and one egg white until smooth and free of lumps.

  • 5

    Pour the yogurt mixture over the almond flour crust ensuring it spreads evenly.

  • 6

    Gently top the cheesecake with 70g of mixed berries.

  • 7

    Drizzle 1 teaspoon of honey over the berries to add a touch of natural sweetness.

  • 8

    Refrigerate the assembled cheesecake for at least 2 hours to allow it to set before serving.