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 light, protein-packed cheesecake that balances creamy Greek yogurt with a hint of tang from low-fat cream cheese and a touch of whey protein. This dessert is perfected with a delicate almond flour crust and crowned with a fresh, vibrant berry compote, delivering a refreshingly sweet finish without overloading on calories.

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NUTRITION

363kcal
Protein
38.4g
Fat
17.6g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1/2 scoop Whey Protein Isolate (15g)

1 large Egg White

1/8 cup Almond Flour

1/4 cup Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Mix the almond flour with a tiny pinch of salt (optional) and press it firmly into the bottom of a small, oven-safe ramekin to form a thin, even crust.

  • 3

    In a bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, and egg white until the mixture is smooth and silky.

  • 4

    Pour the cheesecake mixture over the almond flour crust in the ramekin and smooth out the top.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are set but the center still jiggles slightly.

  • 6

    While the cheesecake bakes, warm the mixed berries in a small saucepan over low heat for 3-4 minutes to form a compote. Stir occasionally until the berries soften and release their juices.

  • 7

    Remove the cheesecake from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours to set.

  • 8

    Top with the warm berry compote just before serving and enjoy your 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 light, protein-packed cheesecake that balances creamy Greek yogurt with a hint of tang from low-fat cream cheese and a touch of whey protein. This dessert is perfected with a delicate almond flour crust and crowned with a fresh, vibrant berry compote, delivering a refreshingly sweet finish without overloading on calories.

NUTRITION

363kcal
Protein
38.4g
Fat
17.6g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1/2 scoop Whey Protein Isolate (15g)

1 large Egg White

1/8 cup Almond Flour

1/4 cup Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Mix the almond flour with a tiny pinch of salt (optional) and press it firmly into the bottom of a small, oven-safe ramekin to form a thin, even crust.

  • 3

    In a bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, and egg white until the mixture is smooth and silky.

  • 4

    Pour the cheesecake mixture over the almond flour crust in the ramekin and smooth out the top.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are set but the center still jiggles slightly.

  • 6

    While the cheesecake bakes, warm the mixed berries in a small saucepan over low heat for 3-4 minutes to form a compote. Stir occasionally until the berries soften and release their juices.

  • 7

    Remove the cheesecake from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours to set.

  • 8

    Top with the warm berry compote just before serving and enjoy your protein-packed dessert.