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 light yet satisfying protein-packed Greek yogurt cheesecake with a crisp almond flour crust and a vibrant berry compote topping. This reimagined dessert-turned-meal is tangy, creamy, and bursting with fresh berry flavor, offering a balanced blend of protein and natural sweetness that’s perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

427kcal
Protein
37.1g
Fat
18.7g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (75g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 325°F.

  • 2

    In a bowl, combine nonfat Greek yogurt, low-fat cream cheese, and egg white. Whisk until smooth and well blended.

  • 3

    Press the almond flour into the base of a small, lightly greased baking pan to form a thin, even crust.

  • 4

    Pour the yogurt mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 15-18 minutes or until the cheesecake is set but still slightly jiggly in the center.

  • 6

    While baking, gently warm the mixed berries in a small saucepan over low heat for 3-4 minutes to create a light compote. Stir occasionally.

  • 7

    Allow the cheesecake to cool to room temperature. Top with the warm berry compote 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 light yet satisfying protein-packed Greek yogurt cheesecake with a crisp almond flour crust and a vibrant berry compote topping. This reimagined dessert-turned-meal is tangy, creamy, and bursting with fresh berry flavor, offering a balanced blend of protein and natural sweetness that’s perfect for any time of day.

NUTRITION

427kcal
Protein
37.1g
Fat
18.7g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    Preheat oven to 325°F.

  • 2

    In a bowl, combine nonfat Greek yogurt, low-fat cream cheese, and egg white. Whisk until smooth and well blended.

  • 3

    Press the almond flour into the base of a small, lightly greased baking pan to form a thin, even crust.

  • 4

    Pour the yogurt mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 15-18 minutes or until the cheesecake is set but still slightly jiggly in the center.

  • 6

    While baking, gently warm the mixed berries in a small saucepan over low heat for 3-4 minutes to create a light compote. Stir occasionally.

  • 7

    Allow the cheesecake to cool to room temperature. Top with the warm berry compote before serving.