Name: Greek Yogurt Protein Cheesecake with Berry Compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Non-fat Greek Yogurt; 10g Vanilla Whey Protein Powder; 1 large Egg White; 2 tbsp Almond Flour; 1 tsp Coconut Oil; 1/2 cup Mixed Berries; 1 tbsp Light Cream Cheese

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 velvety Greek yogurt cheesecake baked over a nutty almond crust, finished with a warm, bubbling berry compote.

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NUTRITION

Protein

32.5g

Fat

15.8g

Carbs

18.3g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

10g Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

1 tsp Coconut Oil

1/2 cup Mixed Berries

1 tbsp Light Cream Cheese

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small ramekin or individual springform pan.
2
Stir together the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of your prepared pan to form an even crust layer.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and light cream cheese until the batter is completely smooth and lump-free.
5
Pour the cheesecake filling over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.
7
Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to fully set.
8
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick compote.
9
Spoon the chilled berry compote over the cheesecake just before serving.