Protein-Rich 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-Rich Greek Yogurt Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Protein-Rich Greek Yogurt Cheesecake with Berry Compote

A velvety, protein-packed cheesecake blending creamy nonfat Greek yogurt and light cream cheese with a subtle almond flour crust, topped with a vibrant berry compote. This balanced dish delivers a delightful mix of tangy and sweet notes perfect for a nutritious meal any time of the day.

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NUTRITION

379kcal
Protein
36.1g
Fat
14g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 quarter cup Light Cream Cheese (60g)

1 large Egg White (33g)

2 tablespoons Almond Flour (14g)

1 teaspoon Honey (7g)

1/2 cup Mixed Berries (75g)

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PREPARATION

  • 1

    Preheat your oven to 350°F if you wish to lightly warm the cheesecake base for a firmer texture, though this recipe is primarily set in the fridge.

  • 2

    In a mixing bowl, whisk together the nonfat Greek yogurt, light cream cheese, and egg white until the mixture is smooth and fully combined.

  • 3

    Gently fold in the almond flour to help thicken the mixture, then stir in the honey and a few drops of vanilla extract if desired.

  • 4

    Pour the mixture into a small, springform pan or ramekin, ensuring an even layer.

  • 5

    Refrigerate the cheesecake mix for at least 2 hours to allow it to set.

  • 6

    For the berry compote, in a small saucepan over medium heat, warm the mixed berries for 3-4 minutes until they begin to break down. Optionally add a tiny drizzle more honey if you like a sweeter topping.

  • 7

    Once the cheesecake is set, top it with the warm berry compote and serve immediately.

Protein-Rich 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-Rich Greek Yogurt Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Protein-Rich Greek Yogurt Cheesecake with Berry Compote

A velvety, protein-packed cheesecake blending creamy nonfat Greek yogurt and light cream cheese with a subtle almond flour crust, topped with a vibrant berry compote. This balanced dish delivers a delightful mix of tangy and sweet notes perfect for a nutritious meal any time of the day.

NUTRITION

379kcal
Protein
36.1g
Fat
14g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 quarter cup Light Cream Cheese (60g)

1 large Egg White (33g)

2 tablespoons Almond Flour (14g)

1 teaspoon Honey (7g)

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    Preheat your oven to 350°F if you wish to lightly warm the cheesecake base for a firmer texture, though this recipe is primarily set in the fridge.

  • 2

    In a mixing bowl, whisk together the nonfat Greek yogurt, light cream cheese, and egg white until the mixture is smooth and fully combined.

  • 3

    Gently fold in the almond flour to help thicken the mixture, then stir in the honey and a few drops of vanilla extract if desired.

  • 4

    Pour the mixture into a small, springform pan or ramekin, ensuring an even layer.

  • 5

    Refrigerate the cheesecake mix for at least 2 hours to allow it to set.

  • 6

    For the berry compote, in a small saucepan over medium heat, warm the mixed berries for 3-4 minutes until they begin to break down. Optionally add a tiny drizzle more honey if you like a sweeter topping.

  • 7

    Once the cheesecake is set, top it with the warm berry compote and serve immediately.