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 nutritious twist on classic cheesecake with a protein-rich, creamy filling accented by a light almond flour crust and a vibrant berry compote topping. This elegant yet wholesome dessert offers a delightful balance of tangy Greek yogurt, subtle sweetness, and the fresh burst of berries, making it an ideal choice for a healthy breakfast, lunch, or dinner.

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NUTRITION

401kcal
Protein
37.3g
Fat
15.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

56g Low-Fat Cream Cheese

3 Egg Whites

15g Almond Flour

50g Blueberries

50g Raspberries

1 tsp Vanilla Extract

1 tsp Sweetener (Stevia or Erythritol)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and line a small baking pan with parchment paper.

  • 2

    For the crust, mix the almond flour with half of the sweetener until a crumbly mixture forms. Press this evenly into the base of the pan to form a thin crust layer.

  • 3

    In a bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, vanilla extract, and remaining sweetener. Whisk until smooth and well incorporated.

  • 4

    Pour the cheesecake mixture over the almond flour crust, spreading it evenly.

  • 5

    Bake in the preheated oven for 18-20 minutes or until the edges set and the center is just slightly jiggly.

  • 6

    While the cheesecake bakes, prepare the berry compote by gently warming the blueberries and raspberries in a small saucepan over low heat. Stir intermittently until the berries soften and create a light syrup, about 5 minutes. Allow to cool slightly.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature before chilling in the refrigerator for at least 2 hours.

  • 8

    Once chilled, top the cheesecake with the berry compote and serve.

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 nutritious twist on classic cheesecake with a protein-rich, creamy filling accented by a light almond flour crust and a vibrant berry compote topping. This elegant yet wholesome dessert offers a delightful balance of tangy Greek yogurt, subtle sweetness, and the fresh burst of berries, making it an ideal choice for a healthy breakfast, lunch, or dinner.

NUTRITION

401kcal
Protein
37.3g
Fat
15.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

56g Low-Fat Cream Cheese

3 Egg Whites

15g Almond Flour

50g Blueberries

50g Raspberries

1 tsp Vanilla Extract

1 tsp Sweetener (Stevia or Erythritol)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and line a small baking pan with parchment paper.

  • 2

    For the crust, mix the almond flour with half of the sweetener until a crumbly mixture forms. Press this evenly into the base of the pan to form a thin crust layer.

  • 3

    In a bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, vanilla extract, and remaining sweetener. Whisk until smooth and well incorporated.

  • 4

    Pour the cheesecake mixture over the almond flour crust, spreading it evenly.

  • 5

    Bake in the preheated oven for 18-20 minutes or until the edges set and the center is just slightly jiggly.

  • 6

    While the cheesecake bakes, prepare the berry compote by gently warming the blueberries and raspberries in a small saucepan over low heat. Stir intermittently until the berries soften and create a light syrup, about 5 minutes. Allow to cool slightly.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature before chilling in the refrigerator for at least 2 hours.

  • 8

    Once chilled, top the cheesecake with the berry compote and serve.