YOUR SOLIN GENERATED RECIPE
Greek Yogurt Raspberry Cheesecake Bars
Savor the creamy, tangy delight of our Greek Yogurt Raspberry Cheesecake Bar—a single-serving treat that strikes a perfect balance between rich, velvety cheesecake and a fruity, refreshing raspberry lift. Featuring a light almond flour crust crowned with a luscious blend of nonfat Greek yogurt and reduced fat cream cheese, brightened by ripe raspberries, this bar offers an indulgent yet nutritious treat that supports your protein and calorie goals.
INGREDIENTS
1/4 cup Almond Flour (28g)
1 cup Nonfat Greek Yogurt (245g)
4 ounces Reduced Fat Cream Cheese (113g)
2 large Egg Whites (66g)
1/2 cup Fresh Raspberries (62g)
1 teaspoon Stevia
PREPARATION
Preheat your oven to 350°F and prepare a small, oven-safe dish or a mini baking pan by lightly greasing it.
In a small bowl, mix the almond flour with a tiny pinch of stevia to add a hint of sweetness to the crust. Press this mixture evenly into the bottom of your dish to form a thin, even layer.
In a blender or food processor, combine the nonfat Greek yogurt, reduced fat cream cheese, egg whites, remaining stevia, and fresh raspberries. Blend until smooth and creamy.
Pour the creamy filling over the almond flour crust, smoothing the top with a spatula until level.
Bake in the preheated oven for about 18-22 minutes or until the edges start to set and a toothpick inserted into the center comes out mostly clean.
Remove from the oven and allow the cheesecake bar to cool to room temperature, then chill in the refrigerator for at least 2 hours for a firmer texture before serving.
Enjoy a delicious, protein-packed cheesecake bar that fits perfectly within your meal plan!