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.

Greek Yogurt Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Berry Compote

Baked Greek yogurt and vanilla protein cheesecake sits on a toasted whole-grain crust, finished with a warm and bubbling berry compote.

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NUTRITION

514kcal
Protein
34.6g
Fat
12.2g
Carbs
70.9g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

1 large Egg

1.5 slices Whole Wheat Bread

8g Vanilla Whey Protein

100g Mixed Berries

2 tablespoons Honey

1 teaspoon Coconut Oil

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Toast the whole wheat bread slices until they are very dry and crisp, then pulse them in a food processor until they reach a fine crumb consistency.

  • 3

    In a small bowl, combine the breadcrumbs with the coconut oil and one teaspoon of the honey, then press the mixture firmly into the bottom of a small oven-safe ramekin.

  • 4

    In a separate mixing bowl, whisk together the Greek yogurt, egg, vanilla protein powder, and one tablespoon of the honey until the batter is completely smooth.

  • 5

    Pour the yogurt mixture over the prepared breadcrumb crust and bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.

  • 6

    While the cheesecake is baking, place the mixed berries and the remaining honey in a small saucepan over medium heat.

  • 7

    Simmer the berries for 8 to 10 minutes, stirring occasionally, until the sauce has thickened into a bubbling compote.

  • 8

    Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least one hour.

  • 9

    Top the chilled cheesecake with the warm or cooled berry compote before serving.

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.

Greek Yogurt Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Berry Compote

Baked Greek yogurt and vanilla protein cheesecake sits on a toasted whole-grain crust, finished with a warm and bubbling berry compote.

NUTRITION

514kcal
Protein
34.6g
Fat
12.2g
Carbs
70.9g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

1 large Egg

1.5 slices Whole Wheat Bread

8g Vanilla Whey Protein

100g Mixed Berries

2 tablespoons Honey

1 teaspoon Coconut Oil

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Toast the whole wheat bread slices until they are very dry and crisp, then pulse them in a food processor until they reach a fine crumb consistency.

  • 3

    In a small bowl, combine the breadcrumbs with the coconut oil and one teaspoon of the honey, then press the mixture firmly into the bottom of a small oven-safe ramekin.

  • 4

    In a separate mixing bowl, whisk together the Greek yogurt, egg, vanilla protein powder, and one tablespoon of the honey until the batter is completely smooth.

  • 5

    Pour the yogurt mixture over the prepared breadcrumb crust and bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.

  • 6

    While the cheesecake is baking, place the mixed berries and the remaining honey in a small saucepan over medium heat.

  • 7

    Simmer the berries for 8 to 10 minutes, stirring occasionally, until the sauce has thickened into a bubbling compote.

  • 8

    Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least one hour.

  • 9

    Top the chilled cheesecake with the warm or cooled berry compote before serving.