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 and creamy protein-packed cheesecake that boasts a luscious tang from nonfat Greek yogurt and reduced-fat cream cheese, balanced with the natural sweetness of a warm berry compote. This versatile dessert can be enjoyed for breakfast, lunch, or dinner, and offers a delightful mixture of smooth textures and vibrant flavors.

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NUTRITION

305kcal
Protein
32.1g
Fat
7.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Reduced Fat Cream Cheese (56g)

2 large Egg Whites (66g total)

1/2 cup Mixed Berries (75g)

1 teaspoon Honey (7g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a lightly baked cheesecake (optional step for a firmer texture).

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, reduced fat cream cheese, and egg whites. Mix thoroughly until the texture is smooth and creamy. For an extra smooth consistency, use a blender.

  • 3

    Pour the mixture into a small, oven-safe ramekin or baking dish lined with parchment paper.

  • 4

    If opting for baking, place the ramekin in a water bath and bake for 20-25 minutes until the center is set. Alternatively, for a no-bake version, chill the mixture in the refrigerator for at least 2 hours until firm.

  • 5

    While the cheesecake sets, prepare the berry compote by gently warming the mixed berries in a small saucepan over medium heat. Allow the berries to break down slightly, then remove from heat and stir in the teaspoon of honey.

  • 6

    Once the cheesecake is set, top it with the warm berry compote. Serve immediately, and savor the balance between tangy cheesecake and sweet, vibrant 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

Enjoy a light and creamy protein-packed cheesecake that boasts a luscious tang from nonfat Greek yogurt and reduced-fat cream cheese, balanced with the natural sweetness of a warm berry compote. This versatile dessert can be enjoyed for breakfast, lunch, or dinner, and offers a delightful mixture of smooth textures and vibrant flavors.

NUTRITION

305kcal
Protein
32.1g
Fat
7.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Reduced Fat Cream Cheese (56g)

2 large Egg Whites (66g total)

1/2 cup Mixed Berries (75g)

1 teaspoon Honey (7g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a lightly baked cheesecake (optional step for a firmer texture).

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, reduced fat cream cheese, and egg whites. Mix thoroughly until the texture is smooth and creamy. For an extra smooth consistency, use a blender.

  • 3

    Pour the mixture into a small, oven-safe ramekin or baking dish lined with parchment paper.

  • 4

    If opting for baking, place the ramekin in a water bath and bake for 20-25 minutes until the center is set. Alternatively, for a no-bake version, chill the mixture in the refrigerator for at least 2 hours until firm.

  • 5

    While the cheesecake sets, prepare the berry compote by gently warming the mixed berries in a small saucepan over medium heat. Allow the berries to break down slightly, then remove from heat and stir in the teaspoon of honey.

  • 6

    Once the cheesecake is set, top it with the warm berry compote. Serve immediately, and savor the balance between tangy cheesecake and sweet, vibrant berry compote.