YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Cheesecake with Berry Compote
A vibrant, protein-rich cheesecake that combines the creamy tang of nonfat Greek yogurt with a light twist of cream cheese and egg whites, set on an almond flour base and topped with a fresh, vibrant berry compote. This dish harmoniously marries sweet and tangy flavors perfect for any meal occasion.
INGREDIENTS
1 cup Nonfat Greek Yogurt
2 oz Light Cream Cheese
2 large Egg Whites
1/4 cup Almond Flour
1/2 cup Mixed Berries
1 teaspoon Vanilla Extract
1 packet Stevia
1 teaspoon Lemon Zest
PREPARATION
Preheat your oven to 350°F. Line a small baking dish with parchment paper to form the cheesecake base.
In a small bowl, combine the almond flour with a dash of stevia if desired, and press evenly into the base of the baking dish to form a crust.
In a large mixing bowl, whisk together the nonfat Greek yogurt, light cream cheese, egg whites, vanilla extract, stevia, and lemon zest until the mixture is smooth and uniform.
Pour the yogurt mixture over the almond flour crust, smoothing the top with a spatula.
Bake in the preheated oven for 18-22 minutes until the cheesecake is just set but still slightly jiggly in the center. Avoid over-baking to maintain creaminess.
While the cheesecake cools, prepare the berry compote by gently heating the mixed berries in a small saucepan over medium heat for 5 minutes until they break down slightly, or serve fresh as a topping if preferred.
Allow the cheesecake to cool completely before topping with the warmed or fresh berry compote.
Chill in the refrigerator for at least 1 hour to firm up before serving. Enjoy your protein-packed treat!