Name: Greek Yogurt Protein Cheesecake with Berry Compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Nonfat Greek Yogurt (136g); 1 oz Low-Fat Cream Cheese (28g); 1 Whole Egg (50g); 1/4 cup Almond Flour (28g); 1 Tbsp Chia Seeds (12g); 1/2 cup Mixed Berries (75g)

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

This creamy and tangy cheesecake marries nonfat Greek yogurt with a hint of low-fat cream cheese and a whole egg for a light, protein-packed dessert. A nutty almond flour crust provides a satisfying crunch, while a fresh berry compote crowned with chia seeds adds a burst of natural sweetness and vibrant color.

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NUTRITION

Protein

31.5g

Fat

28.3g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (136g)

1 oz Low-Fat Cream Cheese (28g)

1 Whole Egg (50g)

1/4 cup Almond Flour (28g)

1 Tbsp Chia Seeds (12g)

1/2 cup Mixed Berries (75g)

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PREPARATION

1
Preheat your oven to 325°F.
2
In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and whole egg. Whisk until smooth and well blended.
3
Gently fold in the almond flour, ensuring an even mixture that will form the cheesecake base.
4
Pour the mixture into a lightly greased ramekin or small baking dish.
5
Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center is just slightly jiggly.
6
While the cheesecake bakes, prepare the berry compote by lightly mashing the mixed berries in a small bowl.
7
Once baked, allow the cheesecake to cool for a few minutes. Top with the mashed berries and sprinkle the chia seeds evenly over the top.
8
Serve warm or chilled for a refreshing, protein-rich dessert.