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 creamy, protein-rich cheesecake that’s light yet satisfying, topped with a vibrant mixed berry compote. This dish merges the tanginess of nonfat Greek yogurt with the smooth richness of low-fat cream cheese, set atop a delicate almond flour crust. A perfect balance for any meal of the day that excites both your taste buds and fitness goals.

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NUTRITION

485kcal
Protein
42.5g
Fat
22.9g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

28g Almond Flour

1 cup Non-Fat Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

2 large Egg Whites (66g)

1/2 cup Mixed Berries (75g)

1 tsp Honey (7g)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Combine the almond flour in a small bowl. Press it evenly into the bottom of a small, springform pan or ramekin to form a thin crust. Bake the crust for about 8-10 minutes until lightly toasted, then remove from the oven and let cool.

  • 3

    In a blender or food processor, add the non-fat Greek yogurt, low-fat cream cheese, and egg whites. Blend until smooth and creamy. You can lightly sweeten if desired using a natural sweetener of your choice.

  • 4

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

  • 5

    For the berry compote, combine the mixed berries and honey in a small saucepan over medium heat. Allow them to simmer for about 5 minutes until slightly thickened. Remove from heat and let cool a bit.

  • 6

    Spoon the berry compote over the cheesecake layer once it has set a little. Refrigerate the entire dessert for at least 2 hours to firm up before serving.

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 creamy, protein-rich cheesecake that’s light yet satisfying, topped with a vibrant mixed berry compote. This dish merges the tanginess of nonfat Greek yogurt with the smooth richness of low-fat cream cheese, set atop a delicate almond flour crust. A perfect balance for any meal of the day that excites both your taste buds and fitness goals.

NUTRITION

485kcal
Protein
42.5g
Fat
22.9g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

28g Almond Flour

1 cup Non-Fat Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

2 large Egg Whites (66g)

1/2 cup Mixed Berries (75g)

1 tsp Honey (7g)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Combine the almond flour in a small bowl. Press it evenly into the bottom of a small, springform pan or ramekin to form a thin crust. Bake the crust for about 8-10 minutes until lightly toasted, then remove from the oven and let cool.

  • 3

    In a blender or food processor, add the non-fat Greek yogurt, low-fat cream cheese, and egg whites. Blend until smooth and creamy. You can lightly sweeten if desired using a natural sweetener of your choice.

  • 4

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

  • 5

    For the berry compote, combine the mixed berries and honey in a small saucepan over medium heat. Allow them to simmer for about 5 minutes until slightly thickened. Remove from heat and let cool a bit.

  • 6

    Spoon the berry compote over the cheesecake layer once it has set a little. Refrigerate the entire dessert for at least 2 hours to firm up before serving.