Name: Greek Yogurt Protein Cheesecake with Berry Compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Plain Greek Yogurt; 1/4 cup Egg Whites; 1/2 scoop Vanilla Whey Protein Powder; 2 tablespoons Almond Flour; 1/2 cup Mixed Berries; 1 teaspoon Honey; 1/2 teaspoon Vanilla Extract

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

A baked Greek yogurt cheesecake with a light almond base, topped with a vibrant berry compote that is delightfully jammy.

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NUTRITION

Protein

41.1g

Fat

8.3g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Plain Greek Yogurt

1/4 cup Egg Whites

1/2 scoop Vanilla Whey Protein Powder

2 tablespoons Almond Flour

1/2 cup Mixed Berries

1 teaspoon Honey

1/2 teaspoon Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F and lightly grease a small 4-inch springform pan or a large ramekin.
2
Press the almond flour into the bottom of the pan to create a thin, even base layer.
3
In a medium bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, and vanilla extract until the batter is completely smooth.
4
Pour the yogurt mixture over the almond base and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are firm and the center has a slight jiggle.
6
While the cheesecake bakes, combine the mixed berries and honey in a small saucepan over medium heat.
7
Simmer the berries for 8-10 minutes, mashing slightly, until the liquid reduces into a thick compote.
8
Remove the cheesecake from the oven and let it cool at room temperature before refrigerating for at least 2 hours to set.
9
Top the chilled cheesecake with the berry compote just before serving.