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 refreshing, creamy cheesecake made with nonfat Greek yogurt and egg whites, perched on a lightly crunchy almond flour crust and crowned with a vibrant berry compote. This clean, protein-packed treat offers a delightful balance of tangy, sweet, and nutty flavors that can brighten up any meal occasion.

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NUTRITION

388kcal
Protein
39.2g
Fat
14.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

250g Nonfat Greek Yogurt

2 large Egg Whites

1/4 cup Almond Flour

1/2 cup Mixed Berries

1 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform or pie dish.

  • 2

    In a bowl, combine the almond flour with a pinch of salt if desired. Press the almond flour evenly into the bottom of the dish to form a thin crust.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, egg whites, vanilla extract, and lemon zest until smooth and well incorporated.

  • 4

    Pour the yogurt mixture over the almond flour crust, ensuring an even layer.

  • 5

    Bake in the preheated oven for 18-20 minutes or until the edges are set and the center has a slight jiggle.

  • 6

    While the cheesecake is baking, prepare the berry compote by gently warming the mixed berries in a small saucepan over low heat for 3-4 minutes. Stir occasionally; you can mash some berries to release their juices.

  • 7

    Remove the cheesecake from the oven and allow to cool to room temperature, then refrigerate for at least 1 hour to firm up.

  • 8

    Serve a slice of cheesecake topped with a generous spoonful of warm berry compote. Enjoy!

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 refreshing, creamy cheesecake made with nonfat Greek yogurt and egg whites, perched on a lightly crunchy almond flour crust and crowned with a vibrant berry compote. This clean, protein-packed treat offers a delightful balance of tangy, sweet, and nutty flavors that can brighten up any meal occasion.

NUTRITION

388kcal
Protein
39.2g
Fat
14.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

250g Nonfat Greek Yogurt

2 large Egg Whites

1/4 cup Almond Flour

1/2 cup Mixed Berries

1 tsp Vanilla Extract

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform or pie dish.

  • 2

    In a bowl, combine the almond flour with a pinch of salt if desired. Press the almond flour evenly into the bottom of the dish to form a thin crust.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, egg whites, vanilla extract, and lemon zest until smooth and well incorporated.

  • 4

    Pour the yogurt mixture over the almond flour crust, ensuring an even layer.

  • 5

    Bake in the preheated oven for 18-20 minutes or until the edges are set and the center has a slight jiggle.

  • 6

    While the cheesecake is baking, prepare the berry compote by gently warming the mixed berries in a small saucepan over low heat for 3-4 minutes. Stir occasionally; you can mash some berries to release their juices.

  • 7

    Remove the cheesecake from the oven and allow to cool to room temperature, then refrigerate for at least 1 hour to firm up.

  • 8

    Serve a slice of cheesecake topped with a generous spoonful of warm berry compote. Enjoy!