Name: Lemon cheesecake with berry compote
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 1/3 cups nonfat Greek yogurt; 2 large egg whites; 2 tbsp vanilla whey protein powder; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1/2 tsp vanilla extract; 1 tbsp maple syrup; 3.5 oz frozen blueberries; 3.5 oz frozen strawberries; 1/4 tsp salt; 8 olive oil cooking sprays

Nutrition

Per serving

461 calories

Protein: 53g; 46% of calories
Carbs: 53g; 46% of calories
Fat: 4g; 7% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 325°F. Coat a 2-cup ramekin or 6-inch round baking dish with cooking spray.
In a mixing bowl, whisk together the Greek yogurt, egg whites, protein powder, lemon juice, lemon zest, vanilla extract, salt, and half the maple syrup until completely smooth. Taste the batter and add more maple syrup if it is too tart.
Pour the yogurt mixture into the prepared dish. Bake for 30 to 35 minutes until the edges are set and the center barely jiggles. Done when set edges and a slightly jiggly center.
While the cheesecake bakes, combine the blueberries, strawberries, and the rest of the maple syrup in a small saucepan over medium heat. Simmer for 8 to 10 minutes until the berries burst and the liquid thickens.
Remove the cheesecake from the oven and let it rest for 5 minutes to firm up. Spoon the warm berry compote over the top.

Nutrition

Ingredients

Instructions

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