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 yet richly creamy Greek yogurt cheesecake that's naturally sweetened and balanced with a vibrant berry compote. This crustless treat offers a protein boost and a burst of tangy-sweet flavors perfect for any meal of the day.

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NUTRITION

344kcal
Protein
38.8g
Fat
2.4g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/4 cup Low-Fat Cottage Cheese (62g)

1 serving Egg Whites (approx. 66g)

1 tablespoon Honey

1/2 cup Blueberries (74g)

1/4 cup Raspberries (31g)

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    Preheat the oven to 350°F (175°C) and lightly grease a small ramekin or baking dish.

  • 2

    In a blender or food processor, combine the Greek yogurt, cottage cheese, egg whites, and honey. Blend until completely smooth.

  • 3

    Pour the cheesecake mixture into the prepared dish and bake for about 20-25 minutes, or until the cheesecake is set around the edges.

  • 4

    While the cheesecake bakes, prepare the berry compote by gently mixing blueberries, raspberries, and lemon zest in a small saucepan. Warm over low heat for 5 minutes to slightly soften the berries and meld the flavors; do not overcook.

  • 5

    Allow both the cheesecake and compote to cool slightly. Top the cheesecake with the warm berry compote before serving, or serve the compote on the side.

  • 6

    Enjoy this protein-packed treat at breakfast, lunch, or dinner!

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 yet richly creamy Greek yogurt cheesecake that's naturally sweetened and balanced with a vibrant berry compote. This crustless treat offers a protein boost and a burst of tangy-sweet flavors perfect for any meal of the day.

NUTRITION

344kcal
Protein
38.8g
Fat
2.4g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/4 cup Low-Fat Cottage Cheese (62g)

1 serving Egg Whites (approx. 66g)

1 tablespoon Honey

1/2 cup Blueberries (74g)

1/4 cup Raspberries (31g)

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C) and lightly grease a small ramekin or baking dish.

  • 2

    In a blender or food processor, combine the Greek yogurt, cottage cheese, egg whites, and honey. Blend until completely smooth.

  • 3

    Pour the cheesecake mixture into the prepared dish and bake for about 20-25 minutes, or until the cheesecake is set around the edges.

  • 4

    While the cheesecake bakes, prepare the berry compote by gently mixing blueberries, raspberries, and lemon zest in a small saucepan. Warm over low heat for 5 minutes to slightly soften the berries and meld the flavors; do not overcook.

  • 5

    Allow both the cheesecake and compote to cool slightly. Top the cheesecake with the warm berry compote before serving, or serve the compote on the side.

  • 6

    Enjoy this protein-packed treat at breakfast, lunch, or dinner!