Name: Greek Yogurt Protein Cheesecake with Berry Compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2/3 cup Non-fat Greek Yogurt; 1/3 scoop Vanilla Whey Protein Powder; 1 Large Egg; 3 tbsp Almond Flour; 1 tbsp Maple Syrup; 1/2 cup Mixed Berries; 1 tsp Lemon Juice; 1/2 tsp 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

Oven-baked Greek yogurt cheesecake with an almond flour crust, topped with a warm blueberry-raspberry compote and finished with a bright hint of zesty lemon.

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NUTRITION

Protein

34.8g

Fat

16.4g

Carbs

33.6g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Non-fat Greek Yogurt

1/3 scoop Vanilla Whey Protein Powder

1 Large Egg

3 tbsp Almond Flour

1 tbsp Maple Syrup

1/2 cup Mixed Berries

1 tsp Lemon Juice

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a small bowl, mix the almond flour with 1 teaspoon of the maple syrup until a crumbly dough forms.
3
Press the almond flour mixture firmly into the bottom of a small oven-safe ramekin or mini springform pan.
4
In a separate bowl, whisk together the Greek yogurt, protein powder, egg, vanilla extract, and the remaining maple syrup until completely smooth.
5
Pour the yogurt mixture over the crust in the ramekin.
6
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
7
While the cheesecake bakes, place the mixed berries and lemon juice in a small saucepan over medium heat.
8
Simmer the berries for 5-8 minutes, mashing slightly, until the mixture thickens into a compote.
9
Remove the cheesecake from the oven and let it cool at room temperature, then refrigerate for at least 2 hours.
10
Top the chilled cheesecake with the warm or cold berry compote before serving.