YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berry Compote
A light yet indulgent cheesecake that balances creamy, tangy Greek yogurt and smooth low-fat cottage cheese with a wholesome oatmeal crust, topped with a vibrant, naturally-sweet mixed berry compote. This dessert delights with a perfect blend of textures and flavors, offering a guilt-free treat that supports your protein goals.
INGREDIENTS
40g Rolled Oats
7.5g Coconut Oil
175g Nonfat Plain Greek Yogurt
125g Low-Fat Cottage Cheese
1 large Egg White
100g Mixed Berries
1 tsp Vanilla Extract
PREPARATION
Preheat your oven to 350°F (175°C).
In a small bowl, mix the rolled oats with melted coconut oil to form a moist, crumbly mixture. Press this evenly into the bottom of a small, oven-safe dish to create the crust.
Bake the crust for 8-10 minutes until it is set and just slightly golden, then remove it from the oven and let it cool.
In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg white, and vanilla extract. Blend until smooth and creamy.
Pour the cheesecake filling over the pre-baked oat crust and smooth the top with a spatula.
Return the dish to the oven and bake for 20-25 minutes, or until the center is set but still has a soft, creamy texture.
While the cheesecake is cooling, gently heat the mixed berries in a small saucepan over medium-low heat for 3-5 minutes, allowing them to release their juices into a compote. Remove from heat and let cool slightly.
Once the cheesecake has cooled to room temperature, spoon the warm mixed berry compote over the top.
Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the cheesecake to firm up.