Silky Protein Paneer Cheesecake with Berry Compote

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

Silky Protein Paneer Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Silky Protein Paneer Cheesecake with Berry Compote

Delight in this uniquely crafted, Indian-inspired cheesecake that marries the creamy texture of blended paneer and whey protein with a crumbly almond flour base, all crowned with a tangy berry compote. An eggless dessert that packs a protein punch while maintaining a light, refreshing finish.

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NUTRITION

415kcal
Protein
39.4g
Fat
20.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

150g Low-Fat Paneer

0.5 scoop (approx. 7.5g) Vanilla Whey Protein Isolate

15g Almond Flour

5g Coconut Oil

50g Mixed Berries

5g Maple Syrup

1 tbsp Lemon Juice

A pinch of Stevia

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PREPARATION

  • 1

    In a blender or food processor, combine the low-fat paneer, whey protein isolate, and a pinch of stevia. Blend until the mixture is perfectly smooth and silky.

  • 2

    Mix the almond flour with melted coconut oil to form a crumbly dough. Press this mixture evenly into the base of a small, lined dessert mold or ramekin to form the crust.

  • 3

    Pour the paneer-protein blend over the almond flour crust, smoothing out the top. Chill in the refrigerator for at least 2 hours to allow the cheesecake to set.

  • 4

    Meanwhile, prepare the berry compote by gently heating mixed berries, maple syrup, and lemon juice in a small saucepan over low heat until the berries start to break down slightly. Allow to cool completely.

  • 5

    Once the cheesecake has set, top it with the cooled berry compote. Serve chilled and enjoy your protein-packed, eggless delight.

Silky Protein Paneer Cheesecake with Berry Compote

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

Silky Protein Paneer Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Silky Protein Paneer Cheesecake with Berry Compote

Delight in this uniquely crafted, Indian-inspired cheesecake that marries the creamy texture of blended paneer and whey protein with a crumbly almond flour base, all crowned with a tangy berry compote. An eggless dessert that packs a protein punch while maintaining a light, refreshing finish.

NUTRITION

415kcal
Protein
39.4g
Fat
20.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

150g Low-Fat Paneer

0.5 scoop (approx. 7.5g) Vanilla Whey Protein Isolate

15g Almond Flour

5g Coconut Oil

50g Mixed Berries

5g Maple Syrup

1 tbsp Lemon Juice

A pinch of Stevia

PREPARATION

  • 1

    In a blender or food processor, combine the low-fat paneer, whey protein isolate, and a pinch of stevia. Blend until the mixture is perfectly smooth and silky.

  • 2

    Mix the almond flour with melted coconut oil to form a crumbly dough. Press this mixture evenly into the base of a small, lined dessert mold or ramekin to form the crust.

  • 3

    Pour the paneer-protein blend over the almond flour crust, smoothing out the top. Chill in the refrigerator for at least 2 hours to allow the cheesecake to set.

  • 4

    Meanwhile, prepare the berry compote by gently heating mixed berries, maple syrup, and lemon juice in a small saucepan over low heat until the berries start to break down slightly. Allow to cool completely.

  • 5

    Once the cheesecake has set, top it with the cooled berry compote. Serve chilled and enjoy your protein-packed, eggless delight.