YOUR SOLIN GENERATED RECIPE
Protein-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle
Enjoy a light, protein-packed cheesecake that perfectly balances creamy tanginess with a subtle natural sweetness from a date caramel drizzle. This versatile dish can serve as a satisfying start to your day, a quick lunch, or a lighter dinner option.
INGREDIENTS
1/2 cup Nonfat Greek Yogurt (125g)
2 ounces Low-Fat Cream Cheese (56g)
2 Egg Whites (approx. 56g)
1 tablespoon Honey (21g)
1/4 cup Almond Flour (28g)
1 Pitted Medjool Date (24g)
1 teaspoon Vanilla Extract (approx. 4g)
PREPARATION
Preheat your oven to 350°F (175°C).
Prepare the crust by combining the almond flour with about 1/2 tablespoon of honey (reserved from the 1 tablespoon) to help bind the mixture. Press the mixture evenly into the bottom of a small, lined baking pan.
In a mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg whites, remaining honey, and vanilla extract until the mixture is completely smooth.
Pour the cheesecake filling over the prepared almond flour crust, spreading it into an even layer.
Bake the cheesecake in the preheated oven for 20-25 minutes or until just set in the center. Avoid overbaking to maintain its creamy texture.
While the cheesecake cools, prepare the date caramel drizzle. Blend the pitted Medjool date with a teaspoon of warm water (and a few drops of lemon juice if desired) until smooth.
Once the cheesecake has cooled, drizzle the date caramel over the top. For best flavor, chill the cheesecake before serving.
Slice and enjoy your protein-packed treat that seamlessly fits within your nutritional goals.