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.

Greek Yogurt Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Berry Compote

Enjoy a light and protein-packed cheesecake that offers a creamy, tangy base made with Greek yogurt, egg whites, low‐fat cream cheese and vanilla whey protein isolate. Finished with a vibrant, naturally sweet berry compote, this dessert is both indulgent and aligned with your health goals.

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NUTRITION

324kcal
Protein
40.5g
Fat
4.8g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Nonfat Greek Yogurt (approx 170g)

3 large Egg Whites (~99g total)

1 oz Low-Fat Cream Cheese (28g)

1 scoop Vanilla Whey Protein Isolate (30g)

0.75 cup Mixed Berries (approx 110g)

1 teaspoon Honey (7g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small, oven-safe ramekin or baking dish with parchment paper.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, egg whites, low-fat cream cheese, and vanilla whey protein isolate. Whisk until the mixture is completely smooth and well incorporated.

  • 3

    Pour the cheesecake batter into the prepared dish and bake for about 18-20 minutes, or until the edges are set and the center slightly jiggles.

  • 4

    While the cheesecake bakes, prepare the berry compote. In a small saucepan over medium heat, combine the mixed berries and honey. Stir gently and let simmer for 5 minutes until the berries soften and the compote slightly thickens.

  • 5

    Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, spoon the warm (or room temperature) berry compote evenly over the cheesecake.

  • 6

    Serve immediately or refrigerate for a firmer texture. Enjoy this creamy, protein-packed dessert!

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.

Greek Yogurt Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Berry Compote

Enjoy a light and protein-packed cheesecake that offers a creamy, tangy base made with Greek yogurt, egg whites, low‐fat cream cheese and vanilla whey protein isolate. Finished with a vibrant, naturally sweet berry compote, this dessert is both indulgent and aligned with your health goals.

NUTRITION

324kcal
Protein
40.5g
Fat
4.8g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Nonfat Greek Yogurt (approx 170g)

3 large Egg Whites (~99g total)

1 oz Low-Fat Cream Cheese (28g)

1 scoop Vanilla Whey Protein Isolate (30g)

0.75 cup Mixed Berries (approx 110g)

1 teaspoon Honey (7g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small, oven-safe ramekin or baking dish with parchment paper.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, egg whites, low-fat cream cheese, and vanilla whey protein isolate. Whisk until the mixture is completely smooth and well incorporated.

  • 3

    Pour the cheesecake batter into the prepared dish and bake for about 18-20 minutes, or until the edges are set and the center slightly jiggles.

  • 4

    While the cheesecake bakes, prepare the berry compote. In a small saucepan over medium heat, combine the mixed berries and honey. Stir gently and let simmer for 5 minutes until the berries soften and the compote slightly thickens.

  • 5

    Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, spoon the warm (or room temperature) berry compote evenly over the cheesecake.

  • 6

    Serve immediately or refrigerate for a firmer texture. Enjoy this creamy, protein-packed dessert!