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

Savor this protein-packed twist on a classic cheesecake that's light yet indulgent. A creamy blend of nonfat Greek yogurt, low-fat cream cheese, egg white, and a touch of vanilla protein powder forms the luscious cheesecake base atop a delicate almond flour crust. Topped with a fresh mixed berry compote, each bite offers a harmonious mix of tangy, sweet, and nutty flavors perfect for a balanced, energizing meal any time of day.

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NUTRITION

332kcal
Protein
34.9g
Fat
15.2g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

125g Nonfat Greek Yogurt

60g Low-Fat Cream Cheese

1 large Egg White

15g Vanilla Protein Powder

14g Almond Flour

50g Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 350°F. Line a small baking dish or ramekin with parchment paper to prepare the almond crust.

  • 2

    In a bowl, combine the almond flour. Press the almond flour evenly into the bottom of the dish to form a thin, even crust.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla protein powder until smooth and well combined.

  • 4

    Pour the cheesecake mixture over the almond flour crust in the baking dish, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes until the edges begin to set while the center remains slightly jiggly.

  • 6

    Meanwhile, prepare the berry compote by gently simmering the mixed berries in a small saucepan over low heat for 5 minutes until slightly softened. Allow to cool.

  • 7

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

  • 8

    Top the cheesecake with the berry compote before serving for a burst of fresh flavor and natural sweetness.

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

Savor this protein-packed twist on a classic cheesecake that's light yet indulgent. A creamy blend of nonfat Greek yogurt, low-fat cream cheese, egg white, and a touch of vanilla protein powder forms the luscious cheesecake base atop a delicate almond flour crust. Topped with a fresh mixed berry compote, each bite offers a harmonious mix of tangy, sweet, and nutty flavors perfect for a balanced, energizing meal any time of day.

NUTRITION

332kcal
Protein
34.9g
Fat
15.2g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

125g Nonfat Greek Yogurt

60g Low-Fat Cream Cheese

1 large Egg White

15g Vanilla Protein Powder

14g Almond Flour

50g Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 350°F. Line a small baking dish or ramekin with parchment paper to prepare the almond crust.

  • 2

    In a bowl, combine the almond flour. Press the almond flour evenly into the bottom of the dish to form a thin, even crust.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla protein powder until smooth and well combined.

  • 4

    Pour the cheesecake mixture over the almond flour crust in the baking dish, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes until the edges begin to set while the center remains slightly jiggly.

  • 6

    Meanwhile, prepare the berry compote by gently simmering the mixed berries in a small saucepan over low heat for 5 minutes until slightly softened. Allow to cool.

  • 7

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

  • 8

    Top the cheesecake with the berry compote before serving for a burst of fresh flavor and natural sweetness.