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 satisfying protein-packed cheesecake that marries the tangy creaminess of nonfat Greek yogurt with a nutty almond crust. Topped with a vibrant berry compote, this versatile dish makes a wonderful breakfast, lunch, or dinner option that not only dazzles the palate but also delivers balanced macros to fuel your day.

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NUTRITION

359kcal
Protein
33.1g
Fat
14.2g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 large Egg White

1/4 cup Crushed Almonds

1/2 cup Mixed Berries

1/2 tsp Vanilla Extract

1 packet Stevia

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Grease a small, oven-safe ramekin or baking dish.

  • 2

    In a bowl, combine the nonfat Greek yogurt, egg white, stevia, and vanilla extract. Whisk until smooth.

  • 3

    Sprinkle the crushed almonds evenly at the bottom of your prepared dish to form the crust.

  • 4

    Pour the yogurt mixture over the almond crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

    While the cheesecake bakes, gently warm the mixed berries in a small saucepan over low heat until they release their juices to form a compote.

  • 7

    Allow the cheesecake to cool slightly before topping with the warm berry compote. Serve warm or chilled as preferred.

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 satisfying protein-packed cheesecake that marries the tangy creaminess of nonfat Greek yogurt with a nutty almond crust. Topped with a vibrant berry compote, this versatile dish makes a wonderful breakfast, lunch, or dinner option that not only dazzles the palate but also delivers balanced macros to fuel your day.

NUTRITION

359kcal
Protein
33.1g
Fat
14.2g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 large Egg White

1/4 cup Crushed Almonds

1/2 cup Mixed Berries

1/2 tsp Vanilla Extract

1 packet Stevia

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Grease a small, oven-safe ramekin or baking dish.

  • 2

    In a bowl, combine the nonfat Greek yogurt, egg white, stevia, and vanilla extract. Whisk until smooth.

  • 3

    Sprinkle the crushed almonds evenly at the bottom of your prepared dish to form the crust.

  • 4

    Pour the yogurt mixture over the almond crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

    While the cheesecake bakes, gently warm the mixed berries in a small saucepan over low heat until they release their juices to form a compote.

  • 7

    Allow the cheesecake to cool slightly before topping with the warm berry compote. Serve warm or chilled as preferred.