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 light yet indulgent cheesecake that mingles the creamy tang of nonfat Greek yogurt and low-fat cottage cheese with the delicate sweetness of honey and vanilla. Accented by a subtly crunchy almond flour crust and a vibrant berry compote topping, this cheesecake hits the perfect balance between satisfying dessert and protein-packed meal.

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NUTRITION

392kcal
Protein
37g
Fat
9.3g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

1/4 cup Low-Fat Cottage Cheese

2 Egg Whites

1 tbsp Honey

1/2 tsp Vanilla Extract

1/2 cup Mixed Berries

1/8 cup Almond Flour

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small cheesecake or ramekin mold.

  • 2

    In a bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, egg whites, honey, and vanilla extract. Whisk until the mixture is smooth and well blended.

  • 3

    Press the almond flour into the bottom of the mold to form a thin, even crust layer.

  • 4

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

  • 5

    Bake in the preheated oven for about 20 minutes, or until the cheesecake is set around the edges.

  • 6

    While baking, gently warm the mixed berries in a small saucepan over low heat to create a compote; stir occasionally until the berries soften slightly.

  • 7

    Remove the cheesecake from the oven and allow it to cool for a few minutes. Spoon the warm berry compote over the top.

  • 8

    Serve warm or chilled, enjoying a balanced, protein-packed 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 light yet indulgent cheesecake that mingles the creamy tang of nonfat Greek yogurt and low-fat cottage cheese with the delicate sweetness of honey and vanilla. Accented by a subtly crunchy almond flour crust and a vibrant berry compote topping, this cheesecake hits the perfect balance between satisfying dessert and protein-packed meal.

NUTRITION

392kcal
Protein
37g
Fat
9.3g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

1/4 cup Low-Fat Cottage Cheese

2 Egg Whites

1 tbsp Honey

1/2 tsp Vanilla Extract

1/2 cup Mixed Berries

1/8 cup Almond Flour

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small cheesecake or ramekin mold.

  • 2

    In a bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, egg whites, honey, and vanilla extract. Whisk until the mixture is smooth and well blended.

  • 3

    Press the almond flour into the bottom of the mold to form a thin, even crust layer.

  • 4

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

  • 5

    Bake in the preheated oven for about 20 minutes, or until the cheesecake is set around the edges.

  • 6

    While baking, gently warm the mixed berries in a small saucepan over low heat to create a compote; stir occasionally until the berries soften slightly.

  • 7

    Remove the cheesecake from the oven and allow it to cool for a few minutes. Spoon the warm berry compote over the top.

  • 8

    Serve warm or chilled, enjoying a balanced, protein-packed treat.