YOUR SOLIN GENERATED RECIPE
Lightened-Up Dark Chocolate Greek Yogurt Cheesecake Bars
Enjoy a decadent yet lightened-up treat that features a creamy blend of nonfat Greek yogurt and fat-free cream cheese, enriched with a boost of vanilla whey protein and accented with a drizzle of dark chocolate. This cheesecake bar is layered on a delicate almond flour crust, delivering a balanced dessert-like option that satisfies sweet cravings while aligning with your nutrition goals.
INGREDIENTS
1/2 cup nonfat plain Greek yogurt (120g)
2 oz fat-free cream cheese (56g)
1 large egg white (33g)
0.5 oz melted dark chocolate (14g)
1/4 cup almond flour (28g)
1 scoop vanilla whey protein powder (30g)
PREPARATION
Preheat your oven to 350°F and line a small, single-serving baking pan or ramekin with parchment paper.
In a small bowl, combine the almond flour with half of the whey protein powder (if desired, you can mix in a pinch of cinnamon or a sugar substitute for extra flavor) to create a crust. Press the mixture evenly into the bottom of the pan.
In a separate bowl, whisk together the nonfat Greek yogurt, fat-free cream cheese, egg white, remaining whey protein powder, and the melted dark chocolate until the mixture is smooth and well blended.
Pour the creamy chocolate mixture over the almond flour crust, ensuring it is evenly distributed.
Bake in the preheated oven for about 15 minutes or until the edges begin to set. The center might still be a bit soft, which is expected for cheesecake bars.
Remove from the oven and allow to cool to room temperature. Once cooled, refrigerate for at least 2 hours to help the bars set firmly.
Cut into bars if made in a larger pan, or enjoy straight from your ramekin as a single, satisfying treat.