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

A light and tangy Greek yogurt cheesecake with a nutty almond flour crust and a vibrant berry compote topping. Enjoy a refreshing balance of creamy, crumbly, and fruity flavors in every bite, perfect for any time of day.

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NUTRITION

494kcal
Protein
38.1g
Fat
21.3g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1 tsp Honey (7g) for cheesecake mix

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (75g)

1 tsp Honey (7g) for compote

1 tsp Lemon Zest (2g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 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 lined 4-inch springform pan to form the crust.

  • 3

    In another bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, 1 tsp honey, and lemon zest until smooth and well blended.

  • 4

    Pour the cheesecake mixture over the prepared almond flour crust, smoothing out the top evenly.

  • 5

    Bake in the preheated oven for 20-25 minutes until the edges set and the center is slightly jiggly.

  • 6

    While the cheesecake is baking, prepare the berry compote by gently heating the mixed berries with 1 tsp honey in a small saucepan over medium heat. Stir occasionally until the berries soften and release their juices, about 5 minutes. Allow the compote to cool slightly.

  • 7

    Once the cheesecake is done, remove it from the oven and let it cool to room temperature. Top with the warm berry compote just before serving or serve on the side.

  • 8

    Enjoy your protein-packed, creamy Greek yogurt cheesecake with a fresh burst of berry compote!

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

A light and tangy Greek yogurt cheesecake with a nutty almond flour crust and a vibrant berry compote topping. Enjoy a refreshing balance of creamy, crumbly, and fruity flavors in every bite, perfect for any time of day.

NUTRITION

494kcal
Protein
38.1g
Fat
21.3g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1 tsp Honey (7g) for cheesecake mix

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (75g)

1 tsp Honey (7g) for compote

1 tsp Lemon Zest (2g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 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 lined 4-inch springform pan to form the crust.

  • 3

    In another bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, 1 tsp honey, and lemon zest until smooth and well blended.

  • 4

    Pour the cheesecake mixture over the prepared almond flour crust, smoothing out the top evenly.

  • 5

    Bake in the preheated oven for 20-25 minutes until the edges set and the center is slightly jiggly.

  • 6

    While the cheesecake is baking, prepare the berry compote by gently heating the mixed berries with 1 tsp honey in a small saucepan over medium heat. Stir occasionally until the berries soften and release their juices, about 5 minutes. Allow the compote to cool slightly.

  • 7

    Once the cheesecake is done, remove it from the oven and let it cool to room temperature. Top with the warm berry compote just before serving or serve on the side.

  • 8

    Enjoy your protein-packed, creamy Greek yogurt cheesecake with a fresh burst of berry compote!