YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Cheesecake with Berry Compote
A light and creamy Greek yogurt cheesecake boosted with protein-packed non-fat Greek yogurt, low-fat cream cheese, and a whole egg, perfectly complemented by a vibrant berry compote. This versatile dish works for breakfast, lunch, or dinner, offering a refreshing blend of tangy and sweet flavors with a smooth texture that's as delightful to the palate as it is aligned with your nutritional goals.
INGREDIENTS
200 grams Non-Fat Greek Yogurt
2 ounces Low-Fat Cream Cheese
1 large Egg
1 teaspoon Vanilla Extract
1 packet Stevia
1/2 cup Mixed Berries
1 teaspoon Lemon Juice
PREPARATION
Preheat your oven to 325°F (160°C) and prepare a small baking dish by lightly greasing it or lining it with parchment paper.
In a large mixing bowl, combine the non-fat Greek yogurt, low-fat cream cheese, and egg. Whisk or blend until the mixture is smooth and well-incorporated.
Add vanilla extract and stevia to the mixture. Stir until evenly distributed.
Pour the cheesecake mixture into the prepared baking dish, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the center is set and the edges are slightly golden.
While the cheesecake bakes, prepare the berry compote by combining the mixed berries and lemon juice in a small saucepan. Bring to a simmer over medium heat and let it gently cook for 5-7 minutes until the berries have softened and the compote thickens slightly.
Remove the cheesecake from the oven and let it cool for a few minutes. Top with the warm berry compote just before serving.
Enjoy this protein-packed treat as a balanced meal suitable for breakfast, lunch, or dinner.