YOUR SOLIN GENERATED RECIPE
Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Squares
Enjoy these velvety cheesecake squares that combine the tangy creaminess of Greek yogurt with the rich allure of dark chocolate. The protein-packed filling is perfectly balanced with an almond flour crust, making for a satisfying and indulgent treat that aligns with your macros without compromising on flavor. Each bite delivers a delightful contrast of smooth, chocolatey swirls and a subtle nutty crunch, ideal for a wholesome meal any time of day.
INGREDIENTS
20g Almond Flour
1 large egg white (for crust)
200g Nonfat Greek Yogurt
60g Light Cream Cheese
2 large Egg Whites (for filling)
15g Dark Chocolate (70% Cocoa)
1 tablespoon Maple Syrup
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 350°F (175°C) and line a small, square baking pan with parchment paper.
In a bowl, combine 20g of almond flour with 1 large egg white. Mix until just combined and press the mixture into the bottom of the prepared pan to form an even crust.
In a separate mixing bowl, whisk together 200g nonfat Greek yogurt, 60g light cream cheese, 2 large egg whites, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract until smooth.
Melt the 15g dark chocolate in a microwave-safe bowl in short bursts or over a double boiler, then gently swirl it into the cheesecake mixture, creating a marbled effect.
Pour the filling over the prepared crust and smooth the top with a spatula.
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 let it cool completely before refrigerating for at least 2 hours to fully set.
Once chilled, cut into squares and serve your protein-rich dark chocolate Greek yogurt cheesecake squares.