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 creamy, high-protein cheesecake that balances the tangy richness of Greek yogurt and low-fat cream cheese with a lightly baked texture. Finished with a vibrant berry compote and a crunchy almond-coconut crumble topping, this dish delivers a perfect harmony of flavors and textures that can be enjoyed any time of day.

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NUTRITION

413kcal
Protein
38.4g
Fat
18.6g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-Fat Plain Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1/4 cup Blueberries (36g)

1 teaspoon Honey (7g)

1/2 ounce Almond Flour (14g)

1 teaspoon Coconut Oil (5g)

1 teaspoon Fresh Lemon Juice (5g)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small ramekin or oven-safe dish.

  • 2

    In a mixing bowl, combine the Greek yogurt, low-fat cream cheese, and egg white. Whisk until completely smooth and well blended.

  • 3

    Pour the mixture into the prepared ramekin and place in the oven. Bake for about 18-20 minutes or until the center is just set.

  • 4

    While the cheesecake bakes, prepare the berry compote by gently heating the blueberries with honey and lemon juice in a small saucepan over low heat for 3-4 minutes until slightly thickened. Let it cool.

  • 5

    For the almond crumble topping, mix the almond flour with the coconut oil until a crumbly consistency forms.

  • 6

    Once the cheesecake has cooled slightly, remove from the oven. Spoon the berry compote evenly over the cheesecake and sprinkle the almond crumble topping on top.

  • 7

    Enjoy warm or chilled 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

A creamy, high-protein cheesecake that balances the tangy richness of Greek yogurt and low-fat cream cheese with a lightly baked texture. Finished with a vibrant berry compote and a crunchy almond-coconut crumble topping, this dish delivers a perfect harmony of flavors and textures that can be enjoyed any time of day.

NUTRITION

413kcal
Protein
38.4g
Fat
18.6g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-Fat Plain Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1/4 cup Blueberries (36g)

1 teaspoon Honey (7g)

1/2 ounce Almond Flour (14g)

1 teaspoon Coconut Oil (5g)

1 teaspoon Fresh Lemon Juice (5g)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small ramekin or oven-safe dish.

  • 2

    In a mixing bowl, combine the Greek yogurt, low-fat cream cheese, and egg white. Whisk until completely smooth and well blended.

  • 3

    Pour the mixture into the prepared ramekin and place in the oven. Bake for about 18-20 minutes or until the center is just set.

  • 4

    While the cheesecake bakes, prepare the berry compote by gently heating the blueberries with honey and lemon juice in a small saucepan over low heat for 3-4 minutes until slightly thickened. Let it cool.

  • 5

    For the almond crumble topping, mix the almond flour with the coconut oil until a crumbly consistency forms.

  • 6

    Once the cheesecake has cooled slightly, remove from the oven. Spoon the berry compote evenly over the cheesecake and sprinkle the almond crumble topping on top.

  • 7

    Enjoy warm or chilled for a refreshing protein-packed treat.