YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
Indulge in a velvety, high-protein cheesecake that marries the tang of nonfat Greek yogurt with the creamy richness of low-fat cream cheese, balanced by a subtle hint of vanilla and lemon. This dessert not only satisfies your sweet cravings but also fuels your body with lean protein in a delightfully light serving.
INGREDIENTS
150g Nonfat Greek Yogurt
56g Low-Fat Cream Cheese
1 Egg White
15g Vanilla Whey Protein Powder
20g Almond Flour
0.5 tsp Vanilla Extract
0.5 tsp Fresh Lemon Juice
1 tsp Stevia
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small ramekin or oven-safe dish.
In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein powder, vanilla extract, lemon juice, and stevia. Whisk until the mixture is completely smooth.
Sprinkle the almond flour evenly on the bottom of the prepared ramekin to create a thin, crisp crust.
Pour the cheesecake mixture over the almond flour crust, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes until the center is set but still slightly jiggly for a creamy texture.
Remove from the oven and allow it to cool to room temperature. For a firmer texture, refrigerate for an additional hour before serving.
Enjoy your high-protein, low-calorie Greek Yogurt Protein Cheesecake as a delightful dessert that nourishes and satisfies.