Name: Protein Cheesecake with Greek Yogurt and Berry Compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 1/2 cup Liquid Egg Whites; 1 ounce Neufchatel Cheese; 1.5 tablespoons Almond Flour; 1/2 cup Frozen Mixed Berries; 1 tablespoon Pomegranate Seeds; 1 teaspoon Vanilla Extract

Protein Cheesecake with Greek Yogurt and Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Greek Yogurt and Berry Compote

Silky Greek yogurt cheesecake baked with vanilla and almond flour, finished with a warm mixed berry compote and juicy pomegranate seeds.

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NUTRITION

Protein

42.5g

Fat

12.4g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1/2 cup Liquid Egg Whites

1 ounce Neufchatel Cheese

1.5 tablespoons Almond Flour

1/2 cup Frozen Mixed Berries

1 tablespoon Pomegranate Seeds

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 6-inch springform pan or deep baking dish.
2
In a medium mixing bowl, whisk together the Greek yogurt, liquid egg whites, softened Neufchatel cheese, almond flour, and vanilla extract until the mixture is completely smooth and lump-free.
3
Pour the batter into the prepared pan and smooth the surface with a spatula.
4
Bake for 35 to 40 minutes, or until the edges are set and the center has a slight, jelly-like wobble.
5
While the cheesecake is baking, place the frozen berries in a small saucepan over medium heat and simmer for 5 to 8 minutes until the fruit breaks down into a thick sauce.
6
Remove the cheesecake from the oven and let it cool at room temperature before transferring to the refrigerator for at least 2 hours to firm up.
7
Top the chilled cheesecake with the berry compote and a sprinkle of fresh pomegranate seeds before serving.