Greek Yogurt Protein Cheesecake with Fresh Strawberries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Strawberries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Strawberries

Savor a light twist on classic cheesecake with a creamy blend of nonfat Greek yogurt and light cream cheese, lifted by the delicate structure of egg white, all nestled on a crisp almond flour crust. A drizzle of honey and fresh strawberries add a naturally sweet and vibrant finish to each bite.

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NUTRITION

328kcal
Protein
28.5g
Fat
14.2g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (170g)

2 oz Light Cream Cheese (56g)

1 large Egg White (33g)

1/8 cup Almond Flour (15g)

1/2 cup Sliced Fresh Strawberries (75g)

1 tsp Honey (7g)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt (optional) and press it evenly into the bottom of a small, oven-safe ramekin or mini cheesecake pan to form a thin crust.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, light cream cheese, and egg white until the mixture is smooth and well-combined.

  • 4

    Gently fold in the honey to sweeten the cheesecake batter naturally.

  • 5

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

  • 6

    Bake in the preheated oven for 18-20 minutes until set but still slightly jiggly in the center.

  • 7

    Allow the cheesecake to cool completely in the pan. Once cooled, top with the sliced fresh strawberries.

  • 8

    Serve chilled and enjoy your protein-packed, light cheesecake dessert.

Greek Yogurt Protein Cheesecake with Fresh Strawberries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Strawberries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Strawberries

Savor a light twist on classic cheesecake with a creamy blend of nonfat Greek yogurt and light cream cheese, lifted by the delicate structure of egg white, all nestled on a crisp almond flour crust. A drizzle of honey and fresh strawberries add a naturally sweet and vibrant finish to each bite.

NUTRITION

328kcal
Protein
28.5g
Fat
14.2g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (170g)

2 oz Light Cream Cheese (56g)

1 large Egg White (33g)

1/8 cup Almond Flour (15g)

1/2 cup Sliced Fresh Strawberries (75g)

1 tsp Honey (7g)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt (optional) and press it evenly into the bottom of a small, oven-safe ramekin or mini cheesecake pan to form a thin crust.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, light cream cheese, and egg white until the mixture is smooth and well-combined.

  • 4

    Gently fold in the honey to sweeten the cheesecake batter naturally.

  • 5

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

  • 6

    Bake in the preheated oven for 18-20 minutes until set but still slightly jiggly in the center.

  • 7

    Allow the cheesecake to cool completely in the pan. Once cooled, top with the sliced fresh strawberries.

  • 8

    Serve chilled and enjoy your protein-packed, light cheesecake dessert.