Greek Yogurt Protein Cheesecake with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Berry Compote

Enjoy a light yet indulgent dessert featuring a creamy Greek yogurt-based cheesecake layered atop a delicate almond flour crust, topped with a vibrant berry compote. This cheesecake strikes the perfect balance between tangy and sweet, offering a satisfying dessert that aligns with your nutritional goals and treats your taste buds.

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NUTRITION

486kcal
Protein
39.6g
Fat
25g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (185g)

1 oz Low-Fat Cream Cheese (28g)

1 Egg White (33g)

1 Egg Yolk (18g)

0.33 cup Almond Flour (37g)

0.33 cup Mixed Berries (50g)

1 tsp Honey (7g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a small springform pan by lightly greasing it.

  • 2

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

  • 3

    In another bowl, blend the nonfat Greek yogurt, low-fat cream cheese, egg white, and egg yolk until smooth and creamy. This will be your cheesecake filling.

  • 4

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

  • 5

    Bake in the preheated oven for about 20 minutes until the edges set and the center still has a slight jiggle. Remove from the oven and allow to cool completely.

  • 6

    Meanwhile, in a small saucepan over medium heat, combine the mixed berries and honey. Warm gently for 3-4 minutes until the berries break down slightly, forming a loose compote. Let cool.

  • 7

    Once the cheesecake is cooled, spoon the berry compote over the top. Serve chilled or at room temperature and enjoy!

Greek Yogurt Protein Cheesecake with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Berry Compote

Enjoy a light yet indulgent dessert featuring a creamy Greek yogurt-based cheesecake layered atop a delicate almond flour crust, topped with a vibrant berry compote. This cheesecake strikes the perfect balance between tangy and sweet, offering a satisfying dessert that aligns with your nutritional goals and treats your taste buds.

NUTRITION

486kcal
Protein
39.6g
Fat
25g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (185g)

1 oz Low-Fat Cream Cheese (28g)

1 Egg White (33g)

1 Egg Yolk (18g)

0.33 cup Almond Flour (37g)

0.33 cup Mixed Berries (50g)

1 tsp Honey (7g)

PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a small springform pan by lightly greasing it.

  • 2

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

  • 3

    In another bowl, blend the nonfat Greek yogurt, low-fat cream cheese, egg white, and egg yolk until smooth and creamy. This will be your cheesecake filling.

  • 4

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

  • 5

    Bake in the preheated oven for about 20 minutes until the edges set and the center still has a slight jiggle. Remove from the oven and allow to cool completely.

  • 6

    Meanwhile, in a small saucepan over medium heat, combine the mixed berries and honey. Warm gently for 3-4 minutes until the berries break down slightly, forming a loose compote. Let cool.

  • 7

    Once the cheesecake is cooled, spoon the berry compote over the top. Serve chilled or at room temperature and enjoy!