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 vibrant and protein-packed cheesecake that balances creamy nonfat Greek yogurt, low-fat cottage cheese, and a hint of vanilla whey protein, set on a crisp almond flour crust and topped with a burst of fresh mixed berries.

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NUTRITION

651kcal
Protein
79.5g
Fat
23.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/2 cup Low-fat Cottage Cheese

3 large Egg Whites

1 scoop Vanilla Whey Protein Isolate

1/3 cup Almond Flour

1/2 cup Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Prepare the crust by mixing the almond flour in a small bowl. Press the almond flour evenly onto the bottom of a small, springform or pie pan to form a firm, even layer.

  • 3

    In a large bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, egg whites, and vanilla whey protein isolate. Blend these ingredients thoroughly until 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 appears set but still slightly wobbly.

  • 6

    Remove from the oven and allow the cheesecake to cool completely at room temperature, then chill in the refrigerator for at least 2 hours to set further.

  • 7

    Before serving, top the cheesecake with fresh mixed berries for a burst of color and natural sweetness.

  • 8

    Slice and serve chilled for a protein-packed dessert that perfectly balances creamy texture with a crunchy base.

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 vibrant and protein-packed cheesecake that balances creamy nonfat Greek yogurt, low-fat cottage cheese, and a hint of vanilla whey protein, set on a crisp almond flour crust and topped with a burst of fresh mixed berries.

NUTRITION

651kcal
Protein
79.5g
Fat
23.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/2 cup Low-fat Cottage Cheese

3 large Egg Whites

1 scoop Vanilla Whey Protein Isolate

1/3 cup Almond Flour

1/2 cup Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Prepare the crust by mixing the almond flour in a small bowl. Press the almond flour evenly onto the bottom of a small, springform or pie pan to form a firm, even layer.

  • 3

    In a large bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, egg whites, and vanilla whey protein isolate. Blend these ingredients thoroughly until 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 appears set but still slightly wobbly.

  • 6

    Remove from the oven and allow the cheesecake to cool completely at room temperature, then chill in the refrigerator for at least 2 hours to set further.

  • 7

    Before serving, top the cheesecake with fresh mixed berries for a burst of color and natural sweetness.

  • 8

    Slice and serve chilled for a protein-packed dessert that perfectly balances creamy texture with a crunchy base.