Name: Greek Yogurt Protein Cheesecake with Berry Compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150 g Nonfat Greek Yogurt; 1 oz Low-Fat Cream Cheese; 2 Egg Whites; 0.25 scoop Vanilla Protein Powder; 0.33 cup Almond Flour; 0.5 cup Mixed Berries; 10 g Honey

Greek Yogurt Protein Cheesecake with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Berry Compote

Enjoy a light yet indulgent dessert featuring a creamy, tangy cheesecake base made with nonfat Greek yogurt and a touch of protein powder, all set atop a delicate almond flour crust, and crowned with a vibrant berry compote finished with a drizzle of honey.

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NUTRITION

Protein

41g

Fat

24.6g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

150 g Nonfat Greek Yogurt

1 oz Low-Fat Cream Cheese

2 Egg Whites

0.25 scoop Vanilla Protein Powder

0.33 cup Almond Flour

0.5 cup Mixed Berries

10 g Honey

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PREPARATION

1
Preheat your oven to 350°F (175°C).
2
In a bowl, blend the nonfat Greek yogurt, low-fat cream cheese, egg whites, and vanilla protein powder until smooth and well combined.
3
Press the almond flour gently into the base of a lined or lightly greased springform pan to form an even crust.
4
Pour the cheesecake mixture over the almond flour crust, smoothing the top with a spatula.
5
Prepare the berry compote by gently simmering the mixed berries with honey in a small saucepan over medium heat until the berries soften and the mixture slightly thickens, about 5-7 minutes.
6
Allow both the cheesecake and berry compote to cool. Then, gently swirl the compote over the cheesecake top or serve it on the side for a beautiful presentation.
7
Chill the cheesecake in the refrigerator for at least 3 hours before serving to allow it to set properly.