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 light yet protein-rich twist on classic cheesecake! This vibrant dish layers a delicate almond flour crust with a creamy blend of nonfat Greek yogurt, whey protein, and egg white. Topped with a fresh, tangy berry compote accented with a hint of lemon, every bite is both indulgent and nourishing.

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NUTRITION

433kcal
Protein
47.6g
Fat
11.2g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (24g)

150g Nonfat Greek Yogurt

1 scoop Whey Protein Isolate (30g)

1 large Egg White (33g)

1/2 tbsp Honey (10g)

1 tsp Lemon Juice (5g)

1/2 cup Mixed Berries (75g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small round baking pan or individual ramekins.

  • 2

    In a small bowl, mix the almond flour with a tiny pinch of salt (optional) and press it evenly into the base of the pan to form a thin crust.

  • 3

    In a larger bowl, whisk together the nonfat Greek yogurt, whey protein isolate, egg white, and honey until smooth and fully combined.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes until the edges begin to set. Remove from the oven and allow to cool slightly.

  • 6

    Meanwhile, prepare the berry compote by mixing the mixed berries with the lemon juice. If desired, warm the mixture in a small saucepan over low heat for 3-4 minutes to release the juices, then let cool.

  • 7

    Top the slightly cooled cheesecake with the berry compote. Serve immediately for a refreshing, protein-packed treat.

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 light yet protein-rich twist on classic cheesecake! This vibrant dish layers a delicate almond flour crust with a creamy blend of nonfat Greek yogurt, whey protein, and egg white. Topped with a fresh, tangy berry compote accented with a hint of lemon, every bite is both indulgent and nourishing.

NUTRITION

433kcal
Protein
47.6g
Fat
11.2g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (24g)

150g Nonfat Greek Yogurt

1 scoop Whey Protein Isolate (30g)

1 large Egg White (33g)

1/2 tbsp Honey (10g)

1 tsp Lemon Juice (5g)

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small round baking pan or individual ramekins.

  • 2

    In a small bowl, mix the almond flour with a tiny pinch of salt (optional) and press it evenly into the base of the pan to form a thin crust.

  • 3

    In a larger bowl, whisk together the nonfat Greek yogurt, whey protein isolate, egg white, and honey until smooth and fully combined.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes until the edges begin to set. Remove from the oven and allow to cool slightly.

  • 6

    Meanwhile, prepare the berry compote by mixing the mixed berries with the lemon juice. If desired, warm the mixture in a small saucepan over low heat for 3-4 minutes to release the juices, then let cool.

  • 7

    Top the slightly cooled cheesecake with the berry compote. Serve immediately for a refreshing, protein-packed treat.