YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Cheesecake with Fresh Berry Topping
Enjoy a lighter twist on cheesecake featuring a creamy blend of nonfat Greek yogurt, low-fat cream cheese, and egg whites, all resting on a delicate almond flour crust and crowned with a vibrant medley of fresh berries. This protein-packed dessert is perfect any time of day, offering a satisfying balance of tangy, sweet, and nutty flavors.
INGREDIENTS
170g Nonfat Greek Yogurt
56g Low-Fat Cream Cheese
100g Egg Whites
28g Almond Flour
1/2 cup Mixed Fresh Berries
Stevia to taste (optional)
1 tsp Lemon Zest (optional)
PREPARATION
Preheat your oven to 350°F (175°C).
In a small bowl, mix the almond flour with a tiny pinch of stevia (if desired) to create your light crust. Press the mixture into the bottom of a small, oven-safe dish or ramekin to form an even base.
In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg whites, and lemon zest until the mixture is smooth and creamy. Taste and add stevia if additional sweetness is preferred.
Pour the cheesecake mixture over the prepared almond flour crust, smoothing the top with a spatula.
Bake in the preheated oven for 18-20 minutes or until the edges are set and the center has a slight jiggle.
Remove from the oven and allow to cool for a few minutes, then chill in the refrigerator for at least 1 hour to firm up the cheesecake.
Top with the fresh mixed berries just before serving and enjoy a protein-packed treat any time of day.