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 on a light almond crust, finished with a warm and jammy berry compote.

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NUTRITION

330kcal
Protein
42.6g
Fat
6.9g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Non-fat Greek Yogurt

0.6 scoop Vanilla Whey Protein Powder

1 large Egg White

1.5 tablespoons Almond Flour

0.75 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water to form a crumbly paste, then press it firmly into the bottom of the ramekin to create the crust.

  • 3

    Whisk together the Greek yogurt, protein powder, egg white, half of the monk fruit sweetener, and vanilla extract in a medium bowl until the batter is completely smooth.

  • 4

    Pour the cheesecake mixture over the almond crust and smooth the top with a spoon.

  • 5

    Bake for 25-30 minutes until the edges are set but the center remains slightly jiggly.

  • 6

    While the cake bakes, combine the mixed berries and the remaining monk fruit sweetener in a small saucepan over medium heat.

  • 7

    Simmer the berries for 8 minutes, mashing them slightly with a fork, until the mixture becomes a thick and jammy compote.

  • 8

    Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set fully.

  • 9

    Top the chilled cheesecake with the 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 on a light almond crust, finished with a warm and jammy berry compote.

NUTRITION

330kcal
Protein
42.6g
Fat
6.9g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Non-fat Greek Yogurt

0.6 scoop Vanilla Whey Protein Powder

1 large Egg White

1.5 tablespoons Almond Flour

0.75 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water to form a crumbly paste, then press it firmly into the bottom of the ramekin to create the crust.

  • 3

    Whisk together the Greek yogurt, protein powder, egg white, half of the monk fruit sweetener, and vanilla extract in a medium bowl until the batter is completely smooth.

  • 4

    Pour the cheesecake mixture over the almond crust and smooth the top with a spoon.

  • 5

    Bake for 25-30 minutes until the edges are set but the center remains slightly jiggly.

  • 6

    While the cake bakes, combine the mixed berries and the remaining monk fruit sweetener in a small saucepan over medium heat.

  • 7

    Simmer the berries for 8 minutes, mashing them slightly with a fork, until the mixture becomes a thick and jammy compote.

  • 8

    Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set fully.

  • 9

    Top the chilled cheesecake with the berry compote before serving.