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 decadent yet healthful cheesecake that blends creamy nonfat Greek yogurt with low-fat cream cheese to create a protein-packed dessert. Enhanced with a hint of almond flour crust and topped with vibrant mixed berries, this cheesecake delivers a satisfying sweet treat that doesn't compromise on your macro goals.

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NUTRITION

506kcal
Protein
42.5g
Fat
24g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

3 oz Low-Fat Cream Cheese (85g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1/2 tsp Vanilla Extract

1 tsp Lemon Zest

1/2 cup Mixed Berries (75g)

Pinch of Stevia

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small springform pan or ramekins.

  • 2

    In a food processor or with a hand blender, blend the almond flour with a pinch of stevia until it forms a fine, crumbly texture. Press the mixture firmly into the base of the pan to create a thin crust.

  • 3

    In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla extract, and lemon zest. Use an electric mixer or whisk until the mixture is smooth and well incorporated.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the center is set but still slightly jiggly.

  • 6

    Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up.

  • 7

    Just before serving, top the cheesecake with the mixed berries.

  • 8

    Enjoy your 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

A decadent yet healthful cheesecake that blends creamy nonfat Greek yogurt with low-fat cream cheese to create a protein-packed dessert. Enhanced with a hint of almond flour crust and topped with vibrant mixed berries, this cheesecake delivers a satisfying sweet treat that doesn't compromise on your macro goals.

NUTRITION

506kcal
Protein
42.5g
Fat
24g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

3 oz Low-Fat Cream Cheese (85g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1/2 tsp Vanilla Extract

1 tsp Lemon Zest

1/2 cup Mixed Berries (75g)

Pinch of Stevia

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small springform pan or ramekins.

  • 2

    In a food processor or with a hand blender, blend the almond flour with a pinch of stevia until it forms a fine, crumbly texture. Press the mixture firmly into the base of the pan to create a thin crust.

  • 3

    In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla extract, and lemon zest. Use an electric mixer or whisk until the mixture is smooth and well incorporated.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the center is set but still slightly jiggly.

  • 6

    Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up.

  • 7

    Just before serving, top the cheesecake with the mixed berries.

  • 8

    Enjoy your protein-packed, guilt-free dessert!