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

Indulge in a refreshing and protein-rich cheesecake that balances creamy Greek yogurt and low-fat cream cheese with a hint of honey and a boost from cottage cheese. Topped with a vibrant, homemade berry compote, this dessert-like dish works beautifully as a fulfilling breakfast, light lunch, or a sweet dinner treat.

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NUTRITION

396kcal
Protein
38.3g
Fat
13.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Meal (14g)

1/2 cup Nonfat Greek Yogurt (120g)

1/3 cup Extra Nonfat Greek Yogurt (80g)

2 oz Low-Fat Cream Cheese (56g)

1 Egg White (33g)

1/2 tbsp Honey (10g)

1/4 cup Low-Fat Cottage Cheese (60g)

1/3 cup Mixed Berries (50g)

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust texture. Alternatively, you can allow the crust to set in the fridge for a no-bake version.

  • 2

    In a small bowl, combine the almond meal with 1/2 of the honey. Press this mixture firmly into the bottom of a small, lined springform pan or individual serving dishes to form an even crust.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, extra Greek yogurt, low-fat cream cheese, egg white, remaining honey, and low-fat cottage cheese until smooth and well combined.

  • 4

    Pour the creamy mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    For a chilled cheesecake, place in the refrigerator for at least 2 hours to set. If you prefer a slightly warmed version, bake the cheesecake in the preheated oven for 15-18 minutes until the edges are set but the center remains creamy.

  • 6

    While the cheesecake sets, gently heat the mixed berries in a small saucepan over low heat for 3-5 minutes, stirring occasionally to create a light compote. Allow to cool.

  • 7

    Top the cheesecake with the berry compote just before serving. Enjoy this protein-packed, creamy treat as a refreshing breakfast, light lunch, or delightful dinner dessert.

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

Indulge in a refreshing and protein-rich cheesecake that balances creamy Greek yogurt and low-fat cream cheese with a hint of honey and a boost from cottage cheese. Topped with a vibrant, homemade berry compote, this dessert-like dish works beautifully as a fulfilling breakfast, light lunch, or a sweet dinner treat.

NUTRITION

396kcal
Protein
38.3g
Fat
13.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Meal (14g)

1/2 cup Nonfat Greek Yogurt (120g)

1/3 cup Extra Nonfat Greek Yogurt (80g)

2 oz Low-Fat Cream Cheese (56g)

1 Egg White (33g)

1/2 tbsp Honey (10g)

1/4 cup Low-Fat Cottage Cheese (60g)

1/3 cup Mixed Berries (50g)

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust texture. Alternatively, you can allow the crust to set in the fridge for a no-bake version.

  • 2

    In a small bowl, combine the almond meal with 1/2 of the honey. Press this mixture firmly into the bottom of a small, lined springform pan or individual serving dishes to form an even crust.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, extra Greek yogurt, low-fat cream cheese, egg white, remaining honey, and low-fat cottage cheese until smooth and well combined.

  • 4

    Pour the creamy mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    For a chilled cheesecake, place in the refrigerator for at least 2 hours to set. If you prefer a slightly warmed version, bake the cheesecake in the preheated oven for 15-18 minutes until the edges are set but the center remains creamy.

  • 6

    While the cheesecake sets, gently heat the mixed berries in a small saucepan over low heat for 3-5 minutes, stirring occasionally to create a light compote. Allow to cool.

  • 7

    Top the cheesecake with the berry compote just before serving. Enjoy this protein-packed, creamy treat as a refreshing breakfast, light lunch, or delightful dinner dessert.