YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Cheesecake with Berry Compote
A refreshing, no-bake cheesecake that hits the sweet spot between creamy Greek yogurt and a crunchy almond flour base, topped with a vibrant berry compote. This light yet satisfying dessert-meets-meal is perfect for boosting your protein intake without overloading on calories, making it an ideal pick-me-up at any time of day.
INGREDIENTS
3/4 cup nonfat Greek yogurt (170g)
4 egg whites (132g)
20g almond flour
50g mixed berries
1 teaspoon honey
PREPARATION
In a mixing bowl, whisk together the nonfat Greek yogurt and egg whites until smooth and well combined.
Gently fold in the almond flour and honey, ensuring the mixture is evenly blended to create a thick, cheesecake-like batter.
Transfer the mixture into a serving dish or individual ramekins, smoothing the top with a spatula.
Top evenly with mixed berries, gently pressing them into the surface to incorporate the berry compote flavor.
Refrigerate the cheesecake for at least 2 hours to set, allowing the flavors to meld perfectly.
Serve chilled and enjoy this protein-packed treat as a refreshing breakfast, lunch, or dinner option.