Name: Greek Yogurt Protein Cheesecake with Berry Compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Non-fat Greek Yogurt; 2 large Egg Whites; 15g Vanilla Whey Protein Isolate; 2 tbsp Almond Flour; 1 cup Mixed Berries; 0.5 tsp Coconut Oil

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 Greek yogurt and vanilla protein cheesecake baked until set and finished with a vibrant, bubbling berry compote.

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NUTRITION

Protein

41.4g

Fat

10.7g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

2 large Egg Whites

15g Vanilla Whey Protein Isolate

2 tbsp Almond Flour

1 cup Mixed Berries

0.5 tsp Coconut Oil

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PREPARATION

1
Preheat your oven to 325°F (163°C).
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin to create the crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, egg whites, and vanilla protein powder until the batter is completely smooth.
5
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set.
8
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat.
9
Simmer the berries for 5 to 8 minutes, stirring occasionally, until they break down into a thick, syrupy compote.
10
Spoon the warm berry compote over the chilled cheesecake before serving.