Name: Greek Yogurt Protein Cheesecake with Berry Compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Non-fat Greek Yogurt; 0.5 cup 1% Low-fat Cottage Cheese; 1 large Egg White; 2 tbsp Almond Flour; 2 tsp Honey; 0.5 cup Mixed Berries; 1 tsp Coconut Oil; 0.5 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

A velvety baked cheesecake made with Greek yogurt and cottage cheese on a nutty almond crust, finished with a vibrant, simmered berry compote.

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NUTRITION

Protein

33.6g

Fat

12.6g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Non-fat Greek Yogurt

0.5 cup 1% Low-fat Cottage Cheese

1 large Egg White

2 tbsp Almond Flour

2 tsp Honey

0.5 cup Mixed Berries

1 tsp Coconut Oil

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F (165°C) and lightly grease a small oven-safe ramekin.
2
Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the ramekin to form the crust.
3
In a blender, combine the Greek yogurt, cottage cheese, egg white, vanilla extract, and half of the honey, processing until the mixture is completely silky and smooth.
4
Pour the cheesecake filling over the almond crust and bake for 25 to 30 minutes until the edges are set but the center still has a slight wobble.
5
While the cheesecake bakes, simmer the mixed berries with the remaining honey in a small saucepan over medium heat until the fruit breaks down into a thick, vibrant compote.
6
Allow the cheesecake to cool to room temperature, then refrigerate for at least two hours to set before topping with the chilled berry compote.