YOUR SOLIN GENERATED RECIPE
Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle
Enjoy a guilt-free twist on classic cheesecake! This version features a delicate almond flour crust topped with a creamy, tangy Greek yogurt and reduced-fat cream cheese filling, brightened with a hint of egg white for smooth texture. Finished with a naturally sweet and luscious date caramel drizzle, this dessert offers a delightful balance of flavors and an appealing texture that’s perfect any time of the day.
INGREDIENTS
0.25 cup Almond Flour (28g)
0.75 cup Nonfat Greek Yogurt (170g)
2 oz Reduced-Fat Cream Cheese (56g)
1 Egg White (33g)
1 Medjool Date (43g)
PREPARATION
Preheat your oven to 350°F (175°C).
In a small bowl, mix the almond flour to form the base for the crust. Press the almond flour evenly into a small, greased springform pan or an oven-safe dish.
Bake the crust in the preheated oven for 8-10 minutes until light golden. Remove and allow to cool slightly.
Meanwhile, in a blender or food processor, combine the nonfat Greek yogurt, reduced-fat cream cheese, and egg white. Blend until the mixture is completely smooth. Add a touch of your favorite natural sweetener (optional) if you desire extra sweetness.
Pour the creamy filling over the pre-baked almond crust, smoothing the top evenly.
Return the pan to the oven and bake for an additional 15-18 minutes or until the center is set and the edges are slightly firm.
While the cheesecake cools, prepare the date caramel drizzle. Pit the Medjool date and blend it with a couple of tablespoons of warm water until a smooth, thick sauce forms. Adjust the consistency with more water if needed.
Once the cheesecake has cooled to room temperature, drizzle the date caramel sauce generously over the top. Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Enjoy your lightened-up cheesecake as a refreshing dessert or treat any time of the day!