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

A refreshing no-bake cheesecake bursting with tangy Greek yogurt and a creamy low-fat cream cheese base, complemented by a crunchy almond meal crust and a vibrant berry compote topping. Perfect for a nutritious meal serving any time of the day.

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NUTRITION

486kcal
Protein
33.1g
Fat
17.4g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (170g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1 tsp Honey (7g) for cheesecake mixture

1 tsp Vanilla Extract (4.2g)

0.25 cup Almond Meal (28g) for crust

0.5 cup Mixed Berries (75g)

1 tsp Honey (7g) for berry compote

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PREPARATION

  • 1

    In a bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, 1 teaspoon of honey, and vanilla extract. Whisk thoroughly until smooth and creamy.

  • 2

    In a separate small bowl, mix the almond meal with a tiny drizzle of water (if needed) to bind slightly, then press it into the base of a serving dish or small springform pan to form a crust.

  • 3

    Pour the cheesecake mixture over the prepared almond meal crust, smoothing out the top.

  • 4

    For the berry compote, place the mixed berries and 1 teaspoon of honey in a small saucepan over medium heat. Cook gently for 3-5 minutes until the berries soften slightly and the flavors meld, then remove from heat.

  • 5

    Let the cheesecake set in the refrigerator for at least 2 hours to firm up. When ready to serve, spoon the warm berry compote over the cheesecake.

  • 6

    Enjoy your protein-packed cheesecake as a delightful breakfast, lunch, or dinner treat!

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

A refreshing no-bake cheesecake bursting with tangy Greek yogurt and a creamy low-fat cream cheese base, complemented by a crunchy almond meal crust and a vibrant berry compote topping. Perfect for a nutritious meal serving any time of the day.

NUTRITION

486kcal
Protein
33.1g
Fat
17.4g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (170g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1 tsp Honey (7g) for cheesecake mixture

1 tsp Vanilla Extract (4.2g)

0.25 cup Almond Meal (28g) for crust

0.5 cup Mixed Berries (75g)

1 tsp Honey (7g) for berry compote

PREPARATION

  • 1

    In a bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, 1 teaspoon of honey, and vanilla extract. Whisk thoroughly until smooth and creamy.

  • 2

    In a separate small bowl, mix the almond meal with a tiny drizzle of water (if needed) to bind slightly, then press it into the base of a serving dish or small springform pan to form a crust.

  • 3

    Pour the cheesecake mixture over the prepared almond meal crust, smoothing out the top.

  • 4

    For the berry compote, place the mixed berries and 1 teaspoon of honey in a small saucepan over medium heat. Cook gently for 3-5 minutes until the berries soften slightly and the flavors meld, then remove from heat.

  • 5

    Let the cheesecake set in the refrigerator for at least 2 hours to firm up. When ready to serve, spoon the warm berry compote over the cheesecake.

  • 6

    Enjoy your protein-packed cheesecake as a delightful breakfast, lunch, or dinner treat!