YOUR SOLIN GENERATED RECIPE
Protein-Rich Greek Yogurt Cheesecake Squares
Enjoy these luscious, protein-packed Greek Yogurt Cheesecake Squares that blend the creamy tang of Greek yogurt with the smooth richness of reduced-fat cream cheese, all atop a delicate almond flour crust. Perfect for any time of the day, these squares are a lighter twist on a classic favorite, delivering a satisfying balance of sweet and tangy flavors with a texture that's both velvety and crunchy.
INGREDIENTS
0.7 cup Non-Fat Greek Yogurt (170g)
2 oz Low-Fat Cream Cheese (56g)
0.25 cup Almond Flour (28g)
1 large Egg White (33g)
1 tsp Vanilla Extract
1 tbsp Lemon Juice and Zest
1 tbsp Sweetener (Erythritol/Stevia)
PREPARATION
Preheat your oven to 350°F (175°C) and line a small baking dish with parchment paper for easy removal.
In a medium bowl, whisk together the Non-Fat Greek yogurt, Low-Fat Cream Cheese, Egg White, Vanilla Extract, Lemon Juice, and Sweetener until smooth and well combined.
In a separate small bowl, mix the Almond Flour with a pinch of extra sweetener if desired to enhance the crust's flavor.
Press the almond flour mixture evenly into the bottom of the prepared baking dish to form a thin crust layer.
Pour the creamy yogurt mixture over the almond crust, smoothing the top with a spatula.
Bake in the preheated oven for 18-22 minutes, or until the edges are set and the center is slightly jiggly.
Remove from the oven and let cool completely in the dish before refrigerating for at least 2 hours to firm up.
Once chilled, cut into squares and serve. Enjoy a protein-packed treat that works perfectly for breakfast, lunch, or dinner!