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 light and refreshing protein-packed cheesecake that combines creamy Greek yogurt and low-fat cream cheese for a luscious, guilt-free treat. Paired with a vibrant berry compote, this no-bake delight is perfect for breakfast, lunch, or dinner, delivering a burst of tangy-sweet flavor and a satisfying texture without compromising your calorie or protein goals.

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NUTRITION

383kcal
Protein
32.5g
Fat
18.3g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

56g Low-Fat Cream Cheese

2 Egg Whites

20g Almond Flour

70g Mixed Berries

5ml Lemon Juice

Stevia (optional)

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PREPARATION

  • 1

    In a bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg whites. If desired, add a packet of stevia to enhance sweetness.

  • 2

    Whisk the mixture until smooth and well blended, ensuring a light and creamy consistency.

  • 3

    In a separate small bowl, mix the almond flour with a few drops of water to help bind it, forming a crumbly base.

  • 4

    Press the almond flour mixture evenly into the bottom of a serving dish or small ramekins, creating the cheesecake base.

  • 5

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

  • 6

    For the berry compote, combine the mixed berries with lemon juice in a small saucepan. Warm gently over low heat for 3-4 minutes until the berries release their juices and slightly soften. Optionally, add a dash of stevia if extra sweetness is desired.

  • 7

    Allow the compote to cool slightly before spooning it over the cheesecake layer.

  • 8

    Refrigerate the assembled cheesecake for at least 1-2 hours to let the flavors meld together. Serve chilled 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

Enjoy a light and refreshing protein-packed cheesecake that combines creamy Greek yogurt and low-fat cream cheese for a luscious, guilt-free treat. Paired with a vibrant berry compote, this no-bake delight is perfect for breakfast, lunch, or dinner, delivering a burst of tangy-sweet flavor and a satisfying texture without compromising your calorie or protein goals.

NUTRITION

383kcal
Protein
32.5g
Fat
18.3g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

56g Low-Fat Cream Cheese

2 Egg Whites

20g Almond Flour

70g Mixed Berries

5ml Lemon Juice

Stevia (optional)

PREPARATION

  • 1

    In a bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg whites. If desired, add a packet of stevia to enhance sweetness.

  • 2

    Whisk the mixture until smooth and well blended, ensuring a light and creamy consistency.

  • 3

    In a separate small bowl, mix the almond flour with a few drops of water to help bind it, forming a crumbly base.

  • 4

    Press the almond flour mixture evenly into the bottom of a serving dish or small ramekins, creating the cheesecake base.

  • 5

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

  • 6

    For the berry compote, combine the mixed berries with lemon juice in a small saucepan. Warm gently over low heat for 3-4 minutes until the berries release their juices and slightly soften. Optionally, add a dash of stevia if extra sweetness is desired.

  • 7

    Allow the compote to cool slightly before spooning it over the cheesecake layer.

  • 8

    Refrigerate the assembled cheesecake for at least 1-2 hours to let the flavors meld together. Serve chilled and enjoy!