Greek Yogurt Protein Cheesecake with Fresh Berries

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

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

Oven-baked Greek yogurt and vanilla protein cheesecake topped with a medley of fresh strawberries and blueberries, finished with a luscious, velvety texture.

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NUTRITION

347kcal
Protein
40.7g
Fat
8.4g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1/4 cup Liquid Egg Whites

1/2 scoop Vanilla Whey Protein Isolate

2 tbsp Almond Flour

1/2 cup Fresh Strawberries, sliced

1/2 cup Fresh Blueberries

1 tsp Vanilla Extract

1 tbsp Monkfruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, liquid egg whites, vanilla protein powder, monkfruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.

  • 3

    Sprinkle the almond flour evenly across the bottom of the prepared pan to create a light, floury base.

  • 4

    Carefully pour the yogurt mixture over the almond flour, smoothing the top with a spatula.

  • 5

    Place the pan in the oven and bake for 25 to 30 minutes, or until the edges are set and the center has a very slight jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature before transferring it to the refrigerator.

  • 7

    Chill for at least 2 hours to allow the texture to firm up and develop.

  • 8

    Once chilled, top with the fresh sliced strawberries and blueberries and serve immediately.

Greek Yogurt Protein Cheesecake with Fresh Berries

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

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

Oven-baked Greek yogurt and vanilla protein cheesecake topped with a medley of fresh strawberries and blueberries, finished with a luscious, velvety texture.

NUTRITION

347kcal
Protein
40.7g
Fat
8.4g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1/4 cup Liquid Egg Whites

1/2 scoop Vanilla Whey Protein Isolate

2 tbsp Almond Flour

1/2 cup Fresh Strawberries, sliced

1/2 cup Fresh Blueberries

1 tsp Vanilla Extract

1 tbsp Monkfruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, liquid egg whites, vanilla protein powder, monkfruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.

  • 3

    Sprinkle the almond flour evenly across the bottom of the prepared pan to create a light, floury base.

  • 4

    Carefully pour the yogurt mixture over the almond flour, smoothing the top with a spatula.

  • 5

    Place the pan in the oven and bake for 25 to 30 minutes, or until the edges are set and the center has a very slight jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature before transferring it to the refrigerator.

  • 7

    Chill for at least 2 hours to allow the texture to firm up and develop.

  • 8

    Once chilled, top with the fresh sliced strawberries and blueberries and serve immediately.