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 lighter twist on traditional cheesecake with this Greek Yogurt Protein Cheesecake featuring a creamy, tangy filling accented by vanilla whey and a subtle hint of cottage cheese, all perched atop a delicate almond flour crust. Topped with fresh mixed berries and a drizzle of honey, this dessert offers a delightful balance of sweet and tangy with a protein boost designed especially for your fitness goals.

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NUTRITION

557kcal
Protein
60.1g
Fat
15.8g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Nonfat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.25 cup Fat-Free Cottage Cheese

0.25 cup Almond Flour

0.5 cup Mixed Berries

1 tablespoon Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a small springform pan by lightly greasing or lining with parchment paper.

  • 2

    In a small bowl, combine the almond flour with a pinch of your favorite low-calorie sweetener (optional) to form the crust. Press the mixture evenly into the base of the pan.

  • 3

    In a larger mixing bowl, whisk together the nonfat Greek yogurt, vanilla whey protein powder, and fat-free cottage cheese until the texture is smooth and creamy.

  • 4

    Pour the cheesecake filling over the almond flour crust, smoothing the top with a spatula.

  • 5

    Place the pan in the oven and bake for 20-25 minutes until the edges are slightly set. Turn off the oven and let the cheesecake cool in the door for about 10 minutes before transferring to the refrigerator.

  • 6

    Chill the cheesecake in the refrigerator for at least 2 hours to fully set.

  • 7

    Before serving, top with the fresh mixed berries and a light drizzle of honey. Slice and enjoy your protein-packed 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 lighter twist on traditional cheesecake with this Greek Yogurt Protein Cheesecake featuring a creamy, tangy filling accented by vanilla whey and a subtle hint of cottage cheese, all perched atop a delicate almond flour crust. Topped with fresh mixed berries and a drizzle of honey, this dessert offers a delightful balance of sweet and tangy with a protein boost designed especially for your fitness goals.

NUTRITION

557kcal
Protein
60.1g
Fat
15.8g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Nonfat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.25 cup Fat-Free Cottage Cheese

0.25 cup Almond Flour

0.5 cup Mixed Berries

1 tablespoon Honey

PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a small springform pan by lightly greasing or lining with parchment paper.

  • 2

    In a small bowl, combine the almond flour with a pinch of your favorite low-calorie sweetener (optional) to form the crust. Press the mixture evenly into the base of the pan.

  • 3

    In a larger mixing bowl, whisk together the nonfat Greek yogurt, vanilla whey protein powder, and fat-free cottage cheese until the texture is smooth and creamy.

  • 4

    Pour the cheesecake filling over the almond flour crust, smoothing the top with a spatula.

  • 5

    Place the pan in the oven and bake for 20-25 minutes until the edges are slightly set. Turn off the oven and let the cheesecake cool in the door for about 10 minutes before transferring to the refrigerator.

  • 6

    Chill the cheesecake in the refrigerator for at least 2 hours to fully set.

  • 7

    Before serving, top with the fresh mixed berries and a light drizzle of honey. Slice and enjoy your protein-packed dessert.