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, protein-rich twist on a classic cheesecake that's as versatile as it is delicious. This light, no-bake treat combines smooth nonfat Greek yogurt and creamy low-fat cottage cheese with a hint of lemon, all set on a delicate almond flour crust and topped with a vibrant berry compote.

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NUTRITION

380kcal
Protein
40.2g
Fat
13.4g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Nonfat Greek Yogurt (170g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1 teaspoon Honey (7g)

1/4 cup Mixed Berries (37g)

1 dash Lemon Extract

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PREPARATION

  • 1

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg white, honey, and a dash of lemon extract. Blend until smooth and creamy.

  • 2

    Pour the mixture into a serving dish or individual ramekins for a more classic cheesecake presentation.

  • 3

    In a small bowl, lightly toast the almond flour in a dry skillet over medium heat for 2-3 minutes until fragrant, then let it cool slightly.

  • 4

    Sprinkle the toasted almond flour evenly over the base of the cheesecake mixture to form a light, crunchy crust.

  • 5

    Prepare the berry compote by gently mashing the mixed berries in a separate bowl. Spoon the compote over the top of the cheesecake.

  • 6

    Refrigerate for at least 2 hours to allow flavors to meld and the cheesecake to firm up 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 refreshing, protein-rich twist on a classic cheesecake that's as versatile as it is delicious. This light, no-bake treat combines smooth nonfat Greek yogurt and creamy low-fat cottage cheese with a hint of lemon, all set on a delicate almond flour crust and topped with a vibrant berry compote.

NUTRITION

380kcal
Protein
40.2g
Fat
13.4g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Nonfat Greek Yogurt (170g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1 teaspoon Honey (7g)

1/4 cup Mixed Berries (37g)

1 dash Lemon Extract

PREPARATION

  • 1

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg white, honey, and a dash of lemon extract. Blend until smooth and creamy.

  • 2

    Pour the mixture into a serving dish or individual ramekins for a more classic cheesecake presentation.

  • 3

    In a small bowl, lightly toast the almond flour in a dry skillet over medium heat for 2-3 minutes until fragrant, then let it cool slightly.

  • 4

    Sprinkle the toasted almond flour evenly over the base of the cheesecake mixture to form a light, crunchy crust.

  • 5

    Prepare the berry compote by gently mashing the mixed berries in a separate bowl. Spoon the compote over the top of the cheesecake.

  • 6

    Refrigerate for at least 2 hours to allow flavors to meld and the cheesecake to firm up before serving.