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 topped with a warm mixed berry reduction, finished with a bright hint of zesty lemon.

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NUTRITION

347kcal
Protein
41.4g
Fat
11.1g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

15g Almond Flour

75g Mixed Berries

3/4 tsp Coconut Oil

1 tsp Monk Fruit Sweetener

2 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small ramekin or 4-inch springform pan with a touch of coconut oil.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the prepared dish.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and lemon juice until the batter is completely smooth.

  • 4

    Pour the yogurt mixture over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and the center has just a slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they burst and form a thick compote.

  • 7

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

  • 8

    Top the chilled cheesecake with the warm 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 topped with a warm mixed berry reduction, finished with a bright hint of zesty lemon.

NUTRITION

347kcal
Protein
41.4g
Fat
11.1g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

15g Almond Flour

75g Mixed Berries

3/4 tsp Coconut Oil

1 tsp Monk Fruit Sweetener

2 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small ramekin or 4-inch springform pan with a touch of coconut oil.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the prepared dish.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and lemon juice until the batter is completely smooth.

  • 4

    Pour the yogurt mixture over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and the center has just a slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they burst and form a thick compote.

  • 7

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

  • 8

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