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 refreshing twist on cheesecake that packs a protein punch. This light dessert-style meal combines a subtly sweet almond meal crust with a creamy, tangy Greek yogurt cheesecake filling, crowned with a vibrant berry compote. Perfect for a satisfying breakfast, a nutritious lunch, or a guilt-free dinner treat.

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NUTRITION

404kcal
Protein
35.3g
Fat
12.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

200 grams Nonfat Greek Yogurt

60 grams Low-Fat Cream Cheese

2 large Egg Whites

15 grams Almond Meal

1 tablespoon Honey

1/4 cup Mixed Berries

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Mix the almond meal with half of the honey in a small bowl until it holds together. Press this mixture firmly into the base of a small, lined springform pan to form a thin crust.

  • 3

    Bake the crust for about 5 minutes to set, then remove from the oven and let cool slightly.

  • 4

    In a blender or using a hand mixer, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, remaining honey, and vanilla extract. Blend until the mixture is smooth and creamy.

  • 5

    Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula.

  • 6

    For the berry compote, lightly mash the mixed berries in a bowl. Optionally, stir in a few drops of lemon juice if desired for extra brightness.

  • 7

    Spoon the berry compote on top of the cheesecake layer or gently swirl it into the filling.

  • 8

    Chill the cheesecake in the refrigerator for at least 2 hours to allow it to set before serving.

  • 9

    Slice and enjoy your protein-packed, creamy cheesecake as a fulfilling breakfast, lunch, or dinner 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 refreshing twist on cheesecake that packs a protein punch. This light dessert-style meal combines a subtly sweet almond meal crust with a creamy, tangy Greek yogurt cheesecake filling, crowned with a vibrant berry compote. Perfect for a satisfying breakfast, a nutritious lunch, or a guilt-free dinner treat.

NUTRITION

404kcal
Protein
35.3g
Fat
12.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

200 grams Nonfat Greek Yogurt

60 grams Low-Fat Cream Cheese

2 large Egg Whites

15 grams Almond Meal

1 tablespoon Honey

1/4 cup Mixed Berries

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Mix the almond meal with half of the honey in a small bowl until it holds together. Press this mixture firmly into the base of a small, lined springform pan to form a thin crust.

  • 3

    Bake the crust for about 5 minutes to set, then remove from the oven and let cool slightly.

  • 4

    In a blender or using a hand mixer, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, remaining honey, and vanilla extract. Blend until the mixture is smooth and creamy.

  • 5

    Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula.

  • 6

    For the berry compote, lightly mash the mixed berries in a bowl. Optionally, stir in a few drops of lemon juice if desired for extra brightness.

  • 7

    Spoon the berry compote on top of the cheesecake layer or gently swirl it into the filling.

  • 8

    Chill the cheesecake in the refrigerator for at least 2 hours to allow it to set before serving.

  • 9

    Slice and enjoy your protein-packed, creamy cheesecake as a fulfilling breakfast, lunch, or dinner treat.