Silky Greek Yogurt Protein Cheesecake with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Greek Yogurt Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Berry Compote

A light and creamy protein-packed cheesecake that marries the velvety texture of non-fat Greek yogurt with the tang of low-fat cream cheese, accented by a delicate hint of honey and complemented by a luscious mixed berry compote. Finished with an energizing sprinkle of chia seeds and a smooth drizzle of almond butter, this dessert is as indulgent as it is nutritious.

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NUTRITION

435kcal
Protein
35.7g
Fat
19.5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Non-fat Greek Yogurt (125g)

2 oz Low-Fat Cream Cheese (56g)

2 large Egg Whites (66g)

1 tsp Honey (7g)

1/2 cup Mixed Berries (75g)

1 tbsp Chia Seeds (15g)

1 tbsp Almond Butter (16g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small springform pan with parchment paper.

  • 2

    In a mixing bowl, whisk together the non-fat Greek yogurt, low-fat cream cheese, and egg whites until the mixture is smooth and uniform.

  • 3

    Stir in the honey to add a touch of natural sweetness.

  • 4

    Pour the cream cheese mixture into the prepared pan and smooth out the top with a spatula.

  • 5

    Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges begin to turn lightly golden.

  • 6

    While the cheesecake bakes, prepare the berry compote by gently warming the mixed berries in a small saucepan over low heat until they soften slightly.

  • 7

    Once baked, remove the cheesecake from the oven and allow it to cool to room temperature.

  • 8

    Top the cooled cheesecake with the warm berry compote, then sprinkle with chia seeds and drizzle with almond butter just before serving.

  • 9

    Enjoy a slice of silky texture and burst of fresh flavors in every bite!

Silky Greek Yogurt Protein Cheesecake with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Greek Yogurt Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Berry Compote

A light and creamy protein-packed cheesecake that marries the velvety texture of non-fat Greek yogurt with the tang of low-fat cream cheese, accented by a delicate hint of honey and complemented by a luscious mixed berry compote. Finished with an energizing sprinkle of chia seeds and a smooth drizzle of almond butter, this dessert is as indulgent as it is nutritious.

NUTRITION

435kcal
Protein
35.7g
Fat
19.5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Non-fat Greek Yogurt (125g)

2 oz Low-Fat Cream Cheese (56g)

2 large Egg Whites (66g)

1 tsp Honey (7g)

1/2 cup Mixed Berries (75g)

1 tbsp Chia Seeds (15g)

1 tbsp Almond Butter (16g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small springform pan with parchment paper.

  • 2

    In a mixing bowl, whisk together the non-fat Greek yogurt, low-fat cream cheese, and egg whites until the mixture is smooth and uniform.

  • 3

    Stir in the honey to add a touch of natural sweetness.

  • 4

    Pour the cream cheese mixture into the prepared pan and smooth out the top with a spatula.

  • 5

    Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges begin to turn lightly golden.

  • 6

    While the cheesecake bakes, prepare the berry compote by gently warming the mixed berries in a small saucepan over low heat until they soften slightly.

  • 7

    Once baked, remove the cheesecake from the oven and allow it to cool to room temperature.

  • 8

    Top the cooled cheesecake with the warm berry compote, then sprinkle with chia seeds and drizzle with almond butter just before serving.

  • 9

    Enjoy a slice of silky texture and burst of fresh flavors in every bite!