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 decadent yet nutritious Greek yogurt cheesecake boasting a creamy, tangy filling perched atop a subtly crunchy almond crust, crowned with a vibrant, fresh mixed berry compote that perfectly balances tartness and natural sweetness.

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NUTRITION

389kcal
Protein
38.3g
Fat
17.3g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

1/4 cup Low-Fat Ricotta Cheese (≈62g)

2 large Egg Whites

1/4 cup Almond Flour (≈28g)

1/4 cup Mixed Berries (≈37g)

1 tsp Lemon Juice

1/2 tsp Vanilla Extract

1/2 tsp Stevia (optional)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small, individual springform or ramekin pan.

  • 2

    In a small bowl, combine the almond flour with one egg white (if desired, reserve the other egg white for the filling mixture) to form a slightly sticky crust. Press this mixture firmly into the bottom of your prepared pan.

  • 3

    In another bowl, whisk together the nonfat Greek yogurt, low-fat ricotta cheese, remaining egg white, lemon juice, vanilla extract, and stevia (if using) until smooth and well combined.

  • 4

    Pour the creamy filling mixture over the almond flour crust, smoothing the surface with a spatula.

  • 5

    Bake in the preheated oven for 18-22 minutes or until the edges are set and the center has a slight wobble.

  • 6

    While the cheesecake is baking, prepare the berry compote by lightly mashing the mixed berries in a small bowl. You can add a few drops of lemon juice if additional tang is desired.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature. Top with the fresh berry compote just before serving.

  • 8

    Enjoy this protein-packed delight either warm or chilled.

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 decadent yet nutritious Greek yogurt cheesecake boasting a creamy, tangy filling perched atop a subtly crunchy almond crust, crowned with a vibrant, fresh mixed berry compote that perfectly balances tartness and natural sweetness.

NUTRITION

389kcal
Protein
38.3g
Fat
17.3g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

1/4 cup Low-Fat Ricotta Cheese (≈62g)

2 large Egg Whites

1/4 cup Almond Flour (≈28g)

1/4 cup Mixed Berries (≈37g)

1 tsp Lemon Juice

1/2 tsp Vanilla Extract

1/2 tsp Stevia (optional)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small, individual springform or ramekin pan.

  • 2

    In a small bowl, combine the almond flour with one egg white (if desired, reserve the other egg white for the filling mixture) to form a slightly sticky crust. Press this mixture firmly into the bottom of your prepared pan.

  • 3

    In another bowl, whisk together the nonfat Greek yogurt, low-fat ricotta cheese, remaining egg white, lemon juice, vanilla extract, and stevia (if using) until smooth and well combined.

  • 4

    Pour the creamy filling mixture over the almond flour crust, smoothing the surface with a spatula.

  • 5

    Bake in the preheated oven for 18-22 minutes or until the edges are set and the center has a slight wobble.

  • 6

    While the cheesecake is baking, prepare the berry compote by lightly mashing the mixed berries in a small bowl. You can add a few drops of lemon juice if additional tang is desired.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature. Top with the fresh berry compote just before serving.

  • 8

    Enjoy this protein-packed delight either warm or chilled.