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 protein-packed cheesecake that combines silky nonfat Greek yogurt with a hint of vanilla and zesty lemon. This dessert features a subtle almond flour crust and is topped with a medley of fresh, vibrant mixed berries for a burst of natural sweetness and color.

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NUTRITION

398kcal
Protein
51.6g
Fat
8.2g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Nonfat Greek Yogurt (~150g)

1 scoop Vanilla Whey Protein Powder (~30g)

2 Egg Whites (~66g)

1/8 cup Almond Flour (~15g)

1/2 cup Mixed Berries (~75g)

1/2 tsp Vanilla Extract

Zest of 1/4 Lemon

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PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease a small, oven-safe dish if you wish to bake the almond flour crust slightly to enhance its flavor.

  • 2

    In a bowl, combine the almond flour with 1/2 tsp of vanilla extract, mixing until a crumbly base forms. Press this mixture firmly into the bottom of your dish to create an even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, egg whites, and vanilla whey protein powder until smooth and creamy.

  • 4

    Fold in the lemon zest gently to incorporate a bright, citrus note.

  • 5

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

  • 6

    Place the dish in the oven and bake for about 15 minutes, until the edges begin to set while the center remains slightly jiggly.

  • 7

    Remove from the oven and allow the cheesecake to cool for 10 minutes at room temperature, then chill in the refrigerator for at least 1 hour to fully set.

  • 8

    Before serving, top the cheesecake with a generous 1/2 cup of fresh mixed berries, adding a burst of color and natural sweetness.

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 protein-packed cheesecake that combines silky nonfat Greek yogurt with a hint of vanilla and zesty lemon. This dessert features a subtle almond flour crust and is topped with a medley of fresh, vibrant mixed berries for a burst of natural sweetness and color.

NUTRITION

398kcal
Protein
51.6g
Fat
8.2g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Nonfat Greek Yogurt (~150g)

1 scoop Vanilla Whey Protein Powder (~30g)

2 Egg Whites (~66g)

1/8 cup Almond Flour (~15g)

1/2 cup Mixed Berries (~75g)

1/2 tsp Vanilla Extract

Zest of 1/4 Lemon

PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease a small, oven-safe dish if you wish to bake the almond flour crust slightly to enhance its flavor.

  • 2

    In a bowl, combine the almond flour with 1/2 tsp of vanilla extract, mixing until a crumbly base forms. Press this mixture firmly into the bottom of your dish to create an even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, egg whites, and vanilla whey protein powder until smooth and creamy.

  • 4

    Fold in the lemon zest gently to incorporate a bright, citrus note.

  • 5

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

  • 6

    Place the dish in the oven and bake for about 15 minutes, until the edges begin to set while the center remains slightly jiggly.

  • 7

    Remove from the oven and allow the cheesecake to cool for 10 minutes at room temperature, then chill in the refrigerator for at least 1 hour to fully set.

  • 8

    Before serving, top the cheesecake with a generous 1/2 cup of fresh mixed berries, adding a burst of color and natural sweetness.