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 creamy, protein-rich twist on a classic cheesecake that’s balanced with a crunchy almond flour base and a vibrant, fresh berry compote topping. This recipe blends the tanginess of Greek yogurt and light cream cheese with the delicate sweetness of honey and berries for a satisfying meal ideal for any time of day.

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NUTRITION

497kcal
Protein
36.5g
Fat
24.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

0.95 cup Plain Nonfat Greek Yogurt (~245g)

3.5 ounce Low-Fat Cream Cheese (~100g)

1 large Egg White (~33g)

0.25 cup Almond Flour (~28g)

1 teaspoon Honey (~7g)

0.5 cup Mixed Berries (~75g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small springform pan or ramekin with parchment paper.

  • 2

    In a bowl, combine the Greek yogurt, low-fat cream cheese, and egg white. Whisk until smooth and well blended.

  • 3

    In a separate bowl, mix the almond flour with honey until a crumbly base forms. Press this mixture evenly into the bottom of your prepared pan.

  • 4

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

  • 5

    Bake in the preheated oven for 18-22 minutes or until the edges begin to set. Remove from the oven and let it cool to room temperature.

  • 6

    While cooling, prepare the berry compote by lightly mashing the mixed berries or simply use them whole for texture.

  • 7

    Top the cheesecake with the berry compote before serving.

  • 8

    Chill in the refrigerator for at least 1 hour for a firmer texture, then 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 creamy, protein-rich twist on a classic cheesecake that’s balanced with a crunchy almond flour base and a vibrant, fresh berry compote topping. This recipe blends the tanginess of Greek yogurt and light cream cheese with the delicate sweetness of honey and berries for a satisfying meal ideal for any time of day.

NUTRITION

497kcal
Protein
36.5g
Fat
24.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

0.95 cup Plain Nonfat Greek Yogurt (~245g)

3.5 ounce Low-Fat Cream Cheese (~100g)

1 large Egg White (~33g)

0.25 cup Almond Flour (~28g)

1 teaspoon Honey (~7g)

0.5 cup Mixed Berries (~75g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small springform pan or ramekin with parchment paper.

  • 2

    In a bowl, combine the Greek yogurt, low-fat cream cheese, and egg white. Whisk until smooth and well blended.

  • 3

    In a separate bowl, mix the almond flour with honey until a crumbly base forms. Press this mixture evenly into the bottom of your prepared pan.

  • 4

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

  • 5

    Bake in the preheated oven for 18-22 minutes or until the edges begin to set. Remove from the oven and let it cool to room temperature.

  • 6

    While cooling, prepare the berry compote by lightly mashing the mixed berries or simply use them whole for texture.

  • 7

    Top the cheesecake with the berry compote before serving.

  • 8

    Chill in the refrigerator for at least 1 hour for a firmer texture, then enjoy!