YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Cheesecake with Berry Compote
A luscious and tangy Greek yogurt cheesecake elevated with a light almond crust and crowned with a fresh, vibrant berry compote. This dish delivers a satisfying creamy texture with a sweet, zesty burst of berries, making it an energizing meal perfect any time of day.
INGREDIENTS
1/2 cup nonfat Greek yogurt (120g)
2 large egg whites (66g)
1 scoop whey protein isolate (30g)
1 tablespoon maple syrup (20g)
1 teaspoon vanilla extract (5g)
1/4 cup almond flour (28g)
1/2 cup mixed berries (75g)
1 teaspoon honey (7g)
PREPARATION
Preheat your oven to 350°F (175°C) and prepare a small baking dish or a ramekin by lightly greasing it.
In a large bowl, whisk together the nonfat Greek yogurt, egg whites, whey protein isolate, maple syrup, and vanilla extract until the mixture is smooth and uniform.
Gently fold in the almond flour into the yogurt mixture to create a thick, batter-like consistency. This will serve as a light crust and bind the cheesecake together.
Pour the cheesecake mixture into the prepared baking dish or ramekin, smoothing the top.
Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool to room temperature.
While the cheesecake cools, prepare the berry compote by combining the mixed berries and honey in a small saucepan. Warm over medium heat for 3-5 minutes until the berries soften and release their juices. Remove from heat and let cool slightly.
Top the cooled cheesecake with the warm berry compote. Enjoy this protein-rich dessert or meal any time of the day!