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 no-bake cheesecake that marries the tanginess of nonfat Greek yogurt with the creamy richness of low-fat cream cheese, enhanced by a hint of vanilla whey protein and a crunchy almond flour crust. Finished with a vibrant, naturally sweet berry compote, this dessert is both indulgent and aligned with your protein and calorie goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

393kcal
Protein
44.2g
Fat
16.3g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

0.75 scoop Vanilla Whey Protein Powder

1/8 cup Almond Flour

1/4 cup Mixed Berries

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein powder. Mix thoroughly until the mixture becomes smooth and creamy.

  • 2

    In a separate small bowl, combine the almond flour with a teaspoon of water (optional: add a zero-calorie sweetener if desired) to slightly bind the flour. Press this mixture firmly into the bottom of your serving dish to form the crust.

  • 3

    Pour the yogurt mixture over the almond flour crust, smoothing the top with a spatula.

  • 4

    Cover the dish and refrigerate the cheesecake for at least 3-4 hours, or until it is set firmly.

  • 5

    Just before serving, top the cheesecake with the fresh mixed berries to create a vibrant compote.

  • 6

    Slice and enjoy your protein-packed, guilt-free dessert chilled.

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 no-bake cheesecake that marries the tanginess of nonfat Greek yogurt with the creamy richness of low-fat cream cheese, enhanced by a hint of vanilla whey protein and a crunchy almond flour crust. Finished with a vibrant, naturally sweet berry compote, this dessert is both indulgent and aligned with your protein and calorie goals.

NUTRITION

393kcal
Protein
44.2g
Fat
16.3g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

0.75 scoop Vanilla Whey Protein Powder

1/8 cup Almond Flour

1/4 cup Mixed Berries

PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein powder. Mix thoroughly until the mixture becomes smooth and creamy.

  • 2

    In a separate small bowl, combine the almond flour with a teaspoon of water (optional: add a zero-calorie sweetener if desired) to slightly bind the flour. Press this mixture firmly into the bottom of your serving dish to form the crust.

  • 3

    Pour the yogurt mixture over the almond flour crust, smoothing the top with a spatula.

  • 4

    Cover the dish and refrigerate the cheesecake for at least 3-4 hours, or until it is set firmly.

  • 5

    Just before serving, top the cheesecake with the fresh mixed berries to create a vibrant compote.

  • 6

    Slice and enjoy your protein-packed, guilt-free dessert chilled.