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

A chilled protein cheesecake made with Greek yogurt and a toasted sprouted grain crust, finished with a warm and jammy berry compote.

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NUTRITION

343kcal
Protein
39.1g
Fat
6g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

15g Whey Protein Isolate

1 large Egg White

1 slice Sprouted Grain Bread

100g Frozen Mixed Berries

0.5 tbsp Almond Butter

0.5 tsp Vanilla Extract

1 tsp Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin.

  • 2

    Toast the sprouted grain bread until it is very dry and crisp, then pulse it in a food processor with the almond butter until it forms fine crumbs.

  • 3

    Press the bread crumbs firmly into the bottom of the ramekin to create an even crust layer.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, whey protein isolate, egg white, vanilla extract, and monk fruit sweetener until the mixture is completely smooth and lump-free.

  • 5

    Pour the yogurt batter over the prepared crust and bake for 25 minutes, or until the edges are set but the center still has a slight wobble.

  • 6

    While the cheesecake is baking, place the mixed berries in a small saucepan over medium-low heat and simmer for about 10 minutes until they break down into a thick, jammy compote.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature, then transfer to the refrigerator for at least 2 hours to set fully.

  • 8

    Top the chilled cheesecake with the berry compote just 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

A chilled protein cheesecake made with Greek yogurt and a toasted sprouted grain crust, finished with a warm and jammy berry compote.

NUTRITION

343kcal
Protein
39.1g
Fat
6g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

15g Whey Protein Isolate

1 large Egg White

1 slice Sprouted Grain Bread

100g Frozen Mixed Berries

0.5 tbsp Almond Butter

0.5 tsp Vanilla Extract

1 tsp Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin.

  • 2

    Toast the sprouted grain bread until it is very dry and crisp, then pulse it in a food processor with the almond butter until it forms fine crumbs.

  • 3

    Press the bread crumbs firmly into the bottom of the ramekin to create an even crust layer.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, whey protein isolate, egg white, vanilla extract, and monk fruit sweetener until the mixture is completely smooth and lump-free.

  • 5

    Pour the yogurt batter over the prepared crust and bake for 25 minutes, or until the edges are set but the center still has a slight wobble.

  • 6

    While the cheesecake is baking, place the mixed berries in a small saucepan over medium-low heat and simmer for about 10 minutes until they break down into a thick, jammy compote.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature, then transfer to the refrigerator for at least 2 hours to set fully.

  • 8

    Top the chilled cheesecake with the berry compote just before serving.