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 light, creamy cheesecake that leverages nonfat Greek yogurt and a touch of whey protein to create a rich, tangy dessert, balanced by a delicate almond flour crust and topped with fresh, juicy mixed berries.

Try 7 days free, then $12.99 / mo.

NUTRITION

322kcal
Protein
33.9g
Fat
13.6g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

½ cup Nonfat Greek Yogurt

¼ cup Low-Fat Cream Cheese

1 large Egg White

1 (1/3 scoop) Whey Protein Isolate

3 tablespoons Almond Flour

¼ cup Mixed Berries

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and whey protein isolate. Whisk until the mixture is smooth and well blended.

  • 2

    In a separate small bowl, mix the almond flour until it forms a coarse, crumbly base. This will serve as the cheesecake's crust.

  • 3

    Press the almond flour evenly into the base of a small serving dish or ramekin, creating a firm layer.

  • 4

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

  • 5

    Gently spoon the mixed berries on top of the cheesecake for a burst of flavor and color.

  • 6

    For best results, chill the cheesecake in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the texture to set.

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 light, creamy cheesecake that leverages nonfat Greek yogurt and a touch of whey protein to create a rich, tangy dessert, balanced by a delicate almond flour crust and topped with fresh, juicy mixed berries.

NUTRITION

322kcal
Protein
33.9g
Fat
13.6g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

½ cup Nonfat Greek Yogurt

¼ cup Low-Fat Cream Cheese

1 large Egg White

1 (1/3 scoop) Whey Protein Isolate

3 tablespoons Almond Flour

¼ cup Mixed Berries

PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and whey protein isolate. Whisk until the mixture is smooth and well blended.

  • 2

    In a separate small bowl, mix the almond flour until it forms a coarse, crumbly base. This will serve as the cheesecake's crust.

  • 3

    Press the almond flour evenly into the base of a small serving dish or ramekin, creating a firm layer.

  • 4

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

  • 5

    Gently spoon the mixed berries on top of the cheesecake for a burst of flavor and color.

  • 6

    For best results, chill the cheesecake in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the texture to set.