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 and protein-rich cheesecake that blends nonfat Greek yogurt with egg whites and light cream cheese for a creamy, tangy twist on a classic dessert. Sitting on a delicate almond flour crust and topped with a vibrant, homemade berry compote, this cheesecake is perfectly balanced to satisfy your taste buds and nutritional goals.

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NUTRITION

569kcal
Protein
40.8g
Fat
24.9g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (240g)

2 large Egg Whites (66g)

1 oz Light Cream Cheese (28g)

1/3 cup Almond Flour (40g)

1 tbsp Honey (21g)

1/2 cup Mixed Berries (75g)

1 tsp Lemon Juice (5g)

1/2 tsp Vanilla Extract (2.5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small springform pan or individual ramekins by lightly greasing them.

  • 2

    In a bowl, combine the almond flour and half of the honey. Mix until the almond flour is slightly moistened. Press this mixture evenly into the bottom of the pan to form a thin crust.

  • 3

    In a large bowl, whisk together the nonfat Greek yogurt, egg whites, light cream cheese, and vanilla extract until smooth and well combined.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes or until the cheesecake is set around the edges but still slightly jiggly in the center.

  • 6

    While the cheesecake is baking, prepare the berry compote by combining the mixed berries, lemon juice, and the remaining honey in a small saucepan over medium heat. Simmer gently for about 5-7 minutes until the berries break down slightly and form a compote consistency. Remove from heat and let cool.

  • 7

    Allow the cheesecake to cool to room temperature. Once cooled, spoon the berry compote over the cheesecake before serving.

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 and protein-rich cheesecake that blends nonfat Greek yogurt with egg whites and light cream cheese for a creamy, tangy twist on a classic dessert. Sitting on a delicate almond flour crust and topped with a vibrant, homemade berry compote, this cheesecake is perfectly balanced to satisfy your taste buds and nutritional goals.

NUTRITION

569kcal
Protein
40.8g
Fat
24.9g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (240g)

2 large Egg Whites (66g)

1 oz Light Cream Cheese (28g)

1/3 cup Almond Flour (40g)

1 tbsp Honey (21g)

1/2 cup Mixed Berries (75g)

1 tsp Lemon Juice (5g)

1/2 tsp Vanilla Extract (2.5g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small springform pan or individual ramekins by lightly greasing them.

  • 2

    In a bowl, combine the almond flour and half of the honey. Mix until the almond flour is slightly moistened. Press this mixture evenly into the bottom of the pan to form a thin crust.

  • 3

    In a large bowl, whisk together the nonfat Greek yogurt, egg whites, light cream cheese, and vanilla extract until smooth and well combined.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes or until the cheesecake is set around the edges but still slightly jiggly in the center.

  • 6

    While the cheesecake is baking, prepare the berry compote by combining the mixed berries, lemon juice, and the remaining honey in a small saucepan over medium heat. Simmer gently for about 5-7 minutes until the berries break down slightly and form a compote consistency. Remove from heat and let cool.

  • 7

    Allow the cheesecake to cool to room temperature. Once cooled, spoon the berry compote over the cheesecake before serving.