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 delightful, guilt-free cheesecake that is both creamy and tangy, with a burst of fresh berry compote on top. This crustless cheesecake is crafted with protein-rich Greek yogurt and light cream cheese, perfectly balanced with a hint of natural sweetness from honey and fresh berries. It's a versatile meal option to start your day or as a healthy dessert any time, with an impressive blend of textures and flavors that celebrate clean, wholesome ingredients.

Try 7 days free, then $12.99 / mo.

NUTRITION

407kcal
Protein
36g
Fat
5.1g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Low-Fat Greek Yogurt (300g)

2 oz Light Cream Cheese (56g)

1 Egg White (33g)

1 tbsp Honey (21g)

1 tsp Vanilla Extract (5g)

1/2 cup Mixed Berries (75g)

1 tsp Fresh Lemon Juice (5g)

1/2 tsp Cinnamon (1.3g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small baking dish or ramekin.

  • 2

    In a medium bowl, combine the low-fat Greek yogurt, light cream cheese, egg white, honey, and vanilla extract. Mix thoroughly until the batter is completely smooth and uniformly blended.

  • 3

    Pour the cheesecake mixture into the prepared baking dish.

  • 4

    Place in the oven and bake for 20-25 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking to maintain a creamy texture.

  • 5

    While the cheesecake is baking, prepare the berry compote. In a small saucepan, combine the mixed berries, fresh lemon juice, and cinnamon. Heat over medium-low heat for about 5 minutes, stirring occasionally, until the berries soften slightly and release their juices. Remove from heat.

  • 6

    Once baked, allow the cheesecake to cool for a few minutes. Top with the warm berry compote and serve either slightly warm or chilled as desired.

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 delightful, guilt-free cheesecake that is both creamy and tangy, with a burst of fresh berry compote on top. This crustless cheesecake is crafted with protein-rich Greek yogurt and light cream cheese, perfectly balanced with a hint of natural sweetness from honey and fresh berries. It's a versatile meal option to start your day or as a healthy dessert any time, with an impressive blend of textures and flavors that celebrate clean, wholesome ingredients.

NUTRITION

407kcal
Protein
36g
Fat
5.1g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Low-Fat Greek Yogurt (300g)

2 oz Light Cream Cheese (56g)

1 Egg White (33g)

1 tbsp Honey (21g)

1 tsp Vanilla Extract (5g)

1/2 cup Mixed Berries (75g)

1 tsp Fresh Lemon Juice (5g)

1/2 tsp Cinnamon (1.3g)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small baking dish or ramekin.

  • 2

    In a medium bowl, combine the low-fat Greek yogurt, light cream cheese, egg white, honey, and vanilla extract. Mix thoroughly until the batter is completely smooth and uniformly blended.

  • 3

    Pour the cheesecake mixture into the prepared baking dish.

  • 4

    Place in the oven and bake for 20-25 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking to maintain a creamy texture.

  • 5

    While the cheesecake is baking, prepare the berry compote. In a small saucepan, combine the mixed berries, fresh lemon juice, and cinnamon. Heat over medium-low heat for about 5 minutes, stirring occasionally, until the berries soften slightly and release their juices. Remove from heat.

  • 6

    Once baked, allow the cheesecake to cool for a few minutes. Top with the warm berry compote and serve either slightly warm or chilled as desired.