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, creamy cheesecake that perfectly balances tangy nonfat Greek yogurt with a hint of vanilla from protein powder, all set on a delicate almond flour crust and crowned with a burst of mixed berries. This dessert is both indulgent and nourishing, offering a refreshing twist on a classic treat.

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NUTRITION

368kcal
Protein
43g
Fat
13.3g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

2 large Egg Whites

25g Almond Flour

1/4 cup Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 350°F if you wish to lightly toast the almond flour crust for extra flavor. Alternatively, you can keep it raw for a softer base.

  • 2

    In a small bowl, mix the almond flour with a pinch of salt and a teaspoon of a low-calorie sweetener (optional) to enhance the crust flavor. Press the mixture evenly into the base of a small, springform or pie dish.

  • 3

    Bake the crust for about 8-10 minutes until lightly golden. Remove from the oven and let it cool completely.

  • 4

    In another bowl, blend the nonfat Greek yogurt, half scoop of vanilla whey protein isolate, and egg whites until smooth and fully combined.

  • 5

    Pour the yogurt mixture over the cooled almond flour crust, smoothing the top with a spatula.

  • 6

    Gently top the cheesecake with mixed berries, pressing them lightly into the surface.

  • 7

    Refrigerate the cheesecake for at least 2 hours, or overnight, to allow it to set.

  • 8

    Serve chilled and enjoy this protein-packed, guilt-free 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, creamy cheesecake that perfectly balances tangy nonfat Greek yogurt with a hint of vanilla from protein powder, all set on a delicate almond flour crust and crowned with a burst of mixed berries. This dessert is both indulgent and nourishing, offering a refreshing twist on a classic treat.

NUTRITION

368kcal
Protein
43g
Fat
13.3g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

2 large Egg Whites

25g Almond Flour

1/4 cup Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 350°F if you wish to lightly toast the almond flour crust for extra flavor. Alternatively, you can keep it raw for a softer base.

  • 2

    In a small bowl, mix the almond flour with a pinch of salt and a teaspoon of a low-calorie sweetener (optional) to enhance the crust flavor. Press the mixture evenly into the base of a small, springform or pie dish.

  • 3

    Bake the crust for about 8-10 minutes until lightly golden. Remove from the oven and let it cool completely.

  • 4

    In another bowl, blend the nonfat Greek yogurt, half scoop of vanilla whey protein isolate, and egg whites until smooth and fully combined.

  • 5

    Pour the yogurt mixture over the cooled almond flour crust, smoothing the top with a spatula.

  • 6

    Gently top the cheesecake with mixed berries, pressing them lightly into the surface.

  • 7

    Refrigerate the cheesecake for at least 2 hours, or overnight, to allow it to set.

  • 8

    Serve chilled and enjoy this protein-packed, guilt-free dessert.