Name: Silky Greek Yogurt Protein Cheesecake with Berry Compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 45g Almond Flour; 1 tsp Coconut Oil; 170g Nonfat Greek Yogurt; 1 large Egg White; 5g Vanilla Whey Protein; 30g Low Fat Cream Cheese; 1.5 tbsp Honey; 100g Mixed Berries

Silky 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

Silky Greek Yogurt Protein Cheesecake with Berry Compote

A protein-rich cheesecake made with Greek yogurt and almond flour, topped with a warm berry compote and finished with a bright hint of lemon zest.

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NUTRITION

Protein

37.9g

Fat

34g

Carbs

56g

SERVINGS

1 serving

INGREDIENTS

45g Almond Flour

1 tsp Coconut Oil

170g Nonfat Greek Yogurt

1 large Egg White

5g Vanilla Whey Protein

30g Low Fat Cream Cheese

1.5 tbsp Honey

100g Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch mini springform pan.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust and bake for 8 minutes.
4
In a blender or food processor, combine the Greek yogurt, egg white, vanilla protein powder, cream cheese, and half of the honey until completely smooth.
5
Pour the yogurt mixture over the pre-baked crust and return to the oven.
6
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
7
While the cheesecake bakes, place the mixed berries and the remaining honey in a small saucepan over medium heat.
8
Simmer the berries for 10 minutes, stirring occasionally, until the mixture thickens into a compote.
9
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before serving topped with the berry compote.