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 creamy cheesecake that packs protein with tangy Greek yogurt and a subtle hint of vanilla, complemented by a vibrant berry compote and a unique, lightly toasted bread-based crust. A delightful twist on a classic dessert that's both indulgent and balanced.

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NUTRITION

341kcal
Protein
43.4g
Fat
2.4g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

1 slice White Bread

0.75 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

1 large Egg White

1 tsp White Sugar (filling)

0.5 cup Mixed Berries

1 tsp White Sugar (compote)

0.5 tsp Vanilla Extract

0.5 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Tear the white bread into pieces and toast them lightly until they become crisp. Once cooled, process the toasted bread into coarse crumbs to form the crust.

  • 3

    Lightly press the bread crumbs into the bottom of a small, oven-safe ramekin or mini springform pan to create an even layer.

  • 4

    In a bowl, combine the non-fat Greek yogurt, 0.75 scoop of vanilla whey protein powder, egg white, and 1 tsp sugar. Mix well until the batter is smooth.

  • 5

    Stir in the vanilla extract and lemon zest into the cheesecake batter.

  • 6

    Pour the cheesecake mixture over the crust in the ramekin and gently smooth the top.

  • 7

    Bake in the preheated oven for 15-18 minutes until the edges are set but the center remains slightly jiggly. Remove from the oven and allow it to cool.

  • 8

    Meanwhile, prepare the berry compote by combining the mixed berries with 1 tsp sugar in a small saucepan over medium heat. Simmer for 5 minutes until the berries soften and release their juices. Remove from heat and let cool.

  • 9

    Top the cooled cheesecake with the berry compote before serving.

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 creamy cheesecake that packs protein with tangy Greek yogurt and a subtle hint of vanilla, complemented by a vibrant berry compote and a unique, lightly toasted bread-based crust. A delightful twist on a classic dessert that's both indulgent and balanced.

NUTRITION

341kcal
Protein
43.4g
Fat
2.4g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

1 slice White Bread

0.75 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

1 large Egg White

1 tsp White Sugar (filling)

0.5 cup Mixed Berries

1 tsp White Sugar (compote)

0.5 tsp Vanilla Extract

0.5 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Tear the white bread into pieces and toast them lightly until they become crisp. Once cooled, process the toasted bread into coarse crumbs to form the crust.

  • 3

    Lightly press the bread crumbs into the bottom of a small, oven-safe ramekin or mini springform pan to create an even layer.

  • 4

    In a bowl, combine the non-fat Greek yogurt, 0.75 scoop of vanilla whey protein powder, egg white, and 1 tsp sugar. Mix well until the batter is smooth.

  • 5

    Stir in the vanilla extract and lemon zest into the cheesecake batter.

  • 6

    Pour the cheesecake mixture over the crust in the ramekin and gently smooth the top.

  • 7

    Bake in the preheated oven for 15-18 minutes until the edges are set but the center remains slightly jiggly. Remove from the oven and allow it to cool.

  • 8

    Meanwhile, prepare the berry compote by combining the mixed berries with 1 tsp sugar in a small saucepan over medium heat. Simmer for 5 minutes until the berries soften and release their juices. Remove from heat and let cool.

  • 9

    Top the cooled cheesecake with the berry compote before serving.