Name: Creamy Greek Yogurt Protein Cheesecake with Berry Compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt; 1 large Egg White; 14 grams Vanilla Whey Protein Powder; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 0.5 cup Mixed Berries; 1 teaspoon Vanilla Extract

Creamy 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

Creamy Greek Yogurt Protein Cheesecake with Berry Compote

A velvety Greek yogurt cheesecake baked with a nutty almond crust, finished with a vibrant mixed berry compote for a burst of jammy sweetness.

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NUTRITION

Protein

42.3g

Fat

12.1g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 large Egg White

14 grams Vanilla Whey Protein Powder

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F and line a 4-inch springform pan with parchment paper.
2
Combine almond flour and melted coconut oil in a small bowl, then press firmly into the bottom of the pan.
3
Whisk together Greek yogurt, egg white, protein powder, and vanilla extract until the batter is completely smooth.
4
Pour the cheesecake filling over the crust and bake for 25 minutes until the edges are firm but the center remains slightly jiggly.
5
Simmer the mixed berries in a small saucepan over medium heat for 5-8 minutes, mashing slightly until thickened.
6
Cool the cheesecake at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.
7
Spoon the chilled berry compote over the cheesecake before slicing and serving.