Protein-Packed Greek Yogurt Cheesecake with Berry Compote

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

Protein-Packed Greek Yogurt Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake with Berry Compote

Enjoy a rich and creamy take on cheesecake that’s loaded with high-quality protein. This refreshing dish blends nonfat Greek yogurt, low-fat cottage cheese, and a hint of vanilla whey protein to create a decadent yet guilt-free treat. A crisp oat-almond crust pairs beautifully with a vibrant, naturally sweet berry compote, making this recipe a satisfying choice for any meal.

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NUTRITION

452kcal
Protein
52.5g
Fat
8.5g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Greek Yogurt (125g)

1/2 cup Low-Fat Cottage Cheese (110g)

1 scoop Vanilla Whey Protein Isolate (30g)

1/4 cup Rolled Oats (20g)

1 tbsp Almond Flour (8g)

1/2 cup Mixed Berries (75g)

1 tsp Honey (7g)

1 tsp Lemon Juice (5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F. Line a small baking dish or ramekins with parchment paper.

  • 2

    In a small bowl, combine the rolled oats and almond flour. Press the mixture firmly into the bottom of the baking dish to form an even, thin crust.

  • 3

    In a larger mixing bowl, blend the Greek yogurt, cottage cheese, and vanilla whey protein isolate until smooth. Pour this mixture over the prepared crust, smoothing the top.

  • 4

    Bake the cheesecake in the preheated oven for 15-18 minutes until just set. Remove from the oven and let cool to room temperature.

  • 5

    While the cheesecake cools, prepare the berry compote. In a small saucepan, combine the mixed berries, honey, and lemon juice. Allow the mixture to warm over medium heat, stirring occasionally, until the berries begin to break down and form a compote, about 5 minutes.

  • 6

    Once both components are ready, spoon the warm berry compote over the cooled cheesecake. Serve immediately or chill for a firmer texture.

Protein-Packed Greek Yogurt Cheesecake with Berry Compote

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

Protein-Packed Greek Yogurt Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake with Berry Compote

Enjoy a rich and creamy take on cheesecake that’s loaded with high-quality protein. This refreshing dish blends nonfat Greek yogurt, low-fat cottage cheese, and a hint of vanilla whey protein to create a decadent yet guilt-free treat. A crisp oat-almond crust pairs beautifully with a vibrant, naturally sweet berry compote, making this recipe a satisfying choice for any meal.

NUTRITION

452kcal
Protein
52.5g
Fat
8.5g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Greek Yogurt (125g)

1/2 cup Low-Fat Cottage Cheese (110g)

1 scoop Vanilla Whey Protein Isolate (30g)

1/4 cup Rolled Oats (20g)

1 tbsp Almond Flour (8g)

1/2 cup Mixed Berries (75g)

1 tsp Honey (7g)

1 tsp Lemon Juice (5g)

PREPARATION

  • 1

    Preheat your oven to 350°F. Line a small baking dish or ramekins with parchment paper.

  • 2

    In a small bowl, combine the rolled oats and almond flour. Press the mixture firmly into the bottom of the baking dish to form an even, thin crust.

  • 3

    In a larger mixing bowl, blend the Greek yogurt, cottage cheese, and vanilla whey protein isolate until smooth. Pour this mixture over the prepared crust, smoothing the top.

  • 4

    Bake the cheesecake in the preheated oven for 15-18 minutes until just set. Remove from the oven and let cool to room temperature.

  • 5

    While the cheesecake cools, prepare the berry compote. In a small saucepan, combine the mixed berries, honey, and lemon juice. Allow the mixture to warm over medium heat, stirring occasionally, until the berries begin to break down and form a compote, about 5 minutes.

  • 6

    Once both components are ready, spoon the warm berry compote over the cooled cheesecake. Serve immediately or chill for a firmer texture.