Silky 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.

Silky Greek Yogurt Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Berry Compote

Enjoy a decadent yet healthful cheesecake that balances creamy, tangy Greek yogurt with a boost of protein and a crisp almond flour crust, all crowned by a luscious berry compote drizzled with a hint of honey for natural sweetness.

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NUTRITION

663kcal
Protein
41g
Fat
29g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

30 g Almond Flour

1 tsp Coconut Oil

200 g Nonfat Greek Yogurt

50 g Low-Fat Cream Cheese

12 g Vanilla Whey Protein Powder

100 g Mixed Berries

2 tbsp Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with melted coconut oil until the mixture is evenly moistened. Press this mixture firmly into the base of a small, ovenproof dish to form the crust.

  • 3

    Bake the crust in the preheated oven for about 8-10 minutes until it’s lightly toasted, then remove and let it cool completely.

  • 4

    In a separate bowl, blend the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein powder until smooth and silky. Adjust consistency if needed by stirring thoroughly.

  • 5

    Spread the protein cheesecake filling over the cooled crust in an even layer.

  • 6

    For the berry compote, combine the mixed berries in a small saucepan over low heat. Simmer gently for 5 minutes until the berries soften slightly.

  • 7

    Remove the compote from heat and stir in the honey. Let it cool slightly before drizzling over the cheesecake.

  • 8

    Top the cheesecake with the warm berry compote, and refrigerate for at least 2 hours to let the flavors meld. Enjoy this delightful, protein-packed dessert!

Silky 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.

Silky Greek Yogurt Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Berry Compote

Enjoy a decadent yet healthful cheesecake that balances creamy, tangy Greek yogurt with a boost of protein and a crisp almond flour crust, all crowned by a luscious berry compote drizzled with a hint of honey for natural sweetness.

NUTRITION

663kcal
Protein
41g
Fat
29g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

30 g Almond Flour

1 tsp Coconut Oil

200 g Nonfat Greek Yogurt

50 g Low-Fat Cream Cheese

12 g Vanilla Whey Protein Powder

100 g Mixed Berries

2 tbsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with melted coconut oil until the mixture is evenly moistened. Press this mixture firmly into the base of a small, ovenproof dish to form the crust.

  • 3

    Bake the crust in the preheated oven for about 8-10 minutes until it’s lightly toasted, then remove and let it cool completely.

  • 4

    In a separate bowl, blend the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein powder until smooth and silky. Adjust consistency if needed by stirring thoroughly.

  • 5

    Spread the protein cheesecake filling over the cooled crust in an even layer.

  • 6

    For the berry compote, combine the mixed berries in a small saucepan over low heat. Simmer gently for 5 minutes until the berries soften slightly.

  • 7

    Remove the compote from heat and stir in the honey. Let it cool slightly before drizzling over the cheesecake.

  • 8

    Top the cheesecake with the warm berry compote, and refrigerate for at least 2 hours to let the flavors meld. Enjoy this delightful, protein-packed dessert!