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 fresh twist on classic cheesecake with a protein-packed, creamy filling enhanced by tangy nonfat Greek yogurt and a hint of whey protein. The light almond flour crust provides a satisfying crunch while a vibrant berry compote adds a burst of natural sweetness, making it a perfect indulgence that supports your nutrition goals.

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NUTRITION

428kcal
Protein
44.1g
Fat
15.8g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1/2 cup Nonfat Greek Yogurt (120g)

1/4 cup Low-Fat Cottage Cheese (62g)

1 large Egg White (33g)

1/2 scoop Whey Protein Isolate (15g)

1/2 cup Mixed Berries (75g)

1 teaspoon Honey (7g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a small baking dish or springform pan by lightly greasing it or lining with parchment paper.

  • 2

    In a bowl, mix the almond flour with a tablespoon of water (if needed) to form a slightly sticky dough. Press this mixture firmly into the base of the pan to create a thin crust.

  • 3

    In another bowl, blend together the nonfat Greek yogurt, low-fat cottage cheese, and egg white until smooth. Stir in the whey protein isolate until fully incorporated.

  • 4

    Pour the creamy filling over the almond flour crust, smoothing out the top with a spatula.

  • 5

    Bake the cheesecake in the preheated oven for about 20-25 minutes or until the edges start to set while keeping the center slightly jiggly.

  • 6

    Remove the cheesecake from the oven and allow it to cool to room temperature. Then, chill it in the refrigerator for at least 2 hours to firm up.

  • 7

    While the cheesecake chills, prepare the berry compote by gently combining the mixed berries and honey in a small saucepan over low heat. Simmer for about 5 minutes until the berries break down slightly into a compote consistency.

  • 8

    Serve the chilled cheesecake topped with a spoonful of the warm berry compote and enjoy your protein-packed treat.

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 fresh twist on classic cheesecake with a protein-packed, creamy filling enhanced by tangy nonfat Greek yogurt and a hint of whey protein. The light almond flour crust provides a satisfying crunch while a vibrant berry compote adds a burst of natural sweetness, making it a perfect indulgence that supports your nutrition goals.

NUTRITION

428kcal
Protein
44.1g
Fat
15.8g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1/2 cup Nonfat Greek Yogurt (120g)

1/4 cup Low-Fat Cottage Cheese (62g)

1 large Egg White (33g)

1/2 scoop Whey Protein Isolate (15g)

1/2 cup Mixed Berries (75g)

1 teaspoon Honey (7g)

PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a small baking dish or springform pan by lightly greasing it or lining with parchment paper.

  • 2

    In a bowl, mix the almond flour with a tablespoon of water (if needed) to form a slightly sticky dough. Press this mixture firmly into the base of the pan to create a thin crust.

  • 3

    In another bowl, blend together the nonfat Greek yogurt, low-fat cottage cheese, and egg white until smooth. Stir in the whey protein isolate until fully incorporated.

  • 4

    Pour the creamy filling over the almond flour crust, smoothing out the top with a spatula.

  • 5

    Bake the cheesecake in the preheated oven for about 20-25 minutes or until the edges start to set while keeping the center slightly jiggly.

  • 6

    Remove the cheesecake from the oven and allow it to cool to room temperature. Then, chill it in the refrigerator for at least 2 hours to firm up.

  • 7

    While the cheesecake chills, prepare the berry compote by gently combining the mixed berries and honey in a small saucepan over low heat. Simmer for about 5 minutes until the berries break down slightly into a compote consistency.

  • 8

    Serve the chilled cheesecake topped with a spoonful of the warm berry compote and enjoy your protein-packed treat.