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’s protein-packed and bursting with fresh berry flavor. The creamy Greek yogurt and cottage cheese filling sits atop a delicate almond flour crust and is finished with a tangy, vibrant berry compote—perfect for a nutritious start or a satisfying anytime treat.

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NUTRITION

439kcal
Protein
41.6g
Fat
16g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Non-fat Greek Yogurt (~170g)

1/2 cup Low-fat Cottage Cheese (~112g)

1 large Egg White (~33g)

1 tsp Honey (~7g)

1/4 cup Almond Flour (~28g)

1/2 cup Mixed Berries (~75g)

1 tsp Lemon Juice (~5g)

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PREPARATION

  • 1

    Preheat your oven to 325°F and prepare a small baking dish by lightly spraying with cooking spray.

  • 2

    In a bowl, combine the non-fat Greek yogurt, low-fat cottage cheese, egg white, and honey. Mix until smooth and fully incorporated.

  • 3

    Press the almond flour into the bottom of the baking dish to form an even, thin crust.

  • 4

    Pour the yogurt mixture over the almond flour crust and smooth the top with a spatula.

  • 5

    Bake in the preheated oven for about 20 minutes, or until the edges are set and the center is just slightly jiggly.

  • 6

    Meanwhile, prepare the berry compote by gently heating the mixed berries with lemon juice in a small saucepan over medium heat for 3-4 minutes, until the berries soften and release their juices.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature, then chill in the refrigerator for at least 1 hour.

  • 8

    Top the chilled cheesecake with the warm berry compote when ready to serve and 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

A light yet indulgent cheesecake that’s protein-packed and bursting with fresh berry flavor. The creamy Greek yogurt and cottage cheese filling sits atop a delicate almond flour crust and is finished with a tangy, vibrant berry compote—perfect for a nutritious start or a satisfying anytime treat.

NUTRITION

439kcal
Protein
41.6g
Fat
16g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Non-fat Greek Yogurt (~170g)

1/2 cup Low-fat Cottage Cheese (~112g)

1 large Egg White (~33g)

1 tsp Honey (~7g)

1/4 cup Almond Flour (~28g)

1/2 cup Mixed Berries (~75g)

1 tsp Lemon Juice (~5g)

PREPARATION

  • 1

    Preheat your oven to 325°F and prepare a small baking dish by lightly spraying with cooking spray.

  • 2

    In a bowl, combine the non-fat Greek yogurt, low-fat cottage cheese, egg white, and honey. Mix until smooth and fully incorporated.

  • 3

    Press the almond flour into the bottom of the baking dish to form an even, thin crust.

  • 4

    Pour the yogurt mixture over the almond flour crust and smooth the top with a spatula.

  • 5

    Bake in the preheated oven for about 20 minutes, or until the edges are set and the center is just slightly jiggly.

  • 6

    Meanwhile, prepare the berry compote by gently heating the mixed berries with lemon juice in a small saucepan over medium heat for 3-4 minutes, until the berries soften and release their juices.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature, then chill in the refrigerator for at least 1 hour.

  • 8

    Top the chilled cheesecake with the warm berry compote when ready to serve and enjoy!