Name: Greek Yogurt Protein Cheesecake with Berry Compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.9 cup Non-fat Greek Yogurt; 3 tbsp Liquid Egg Whites; 12g Vanilla Whey Protein Powder; 1.5 tbsp Almond Flour; 1 tsp Coconut Oil; 0.75 cup Mixed Berries; 2 tbsp Monk Fruit Sweetener; 1 tsp Lemon Juice

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

Oven-baked Greek yogurt and vanilla protein cheesecake topped with a simmered mixed berry compote that is thick and jammy.

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NUTRITION

Protein

41g

Fat

10.6g

Carbs

47.3g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Non-fat Greek Yogurt

3 tbsp Liquid Egg Whites

12g Vanilla Whey Protein Powder

1.5 tbsp Almond Flour

1 tsp Coconut Oil

0.75 cup Mixed Berries

2 tbsp Monk Fruit Sweetener

1 tsp Lemon Juice

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PREPARATION

1
Preheat your oven to 325°F.
2
Combine the almond flour and melted coconut oil in a small bowl and press firmly into the bottom of a 4-inch springform pan.
3
In a separate bowl, whisk together the Greek yogurt, liquid egg whites, protein powder, and one tablespoon of monk fruit until the mixture is completely smooth.
4
Pour the yogurt mixture over the prepared crust and bake for 25 to 30 minutes until the edges are set but the center remains slightly soft.
5
While the cheesecake bakes, place the berries, lemon juice, and remaining monk fruit in a small saucepan over medium heat.
6
Simmer the berry mixture for about 10 minutes, stirring occasionally, until it reduces into a thick and jammy compote.
7
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least two hours.
8
Serve the chilled cheesecake topped with the berry compote.