YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
A light and protein-packed twist on a classic cheesecake, featuring nonfat Greek yogurt, low-fat cream cheese, and a hint of whey protein, all nestled on a crunchy graham cracker crust and topped with a medley of fresh berries. Enjoy a dessert that is both indulgent and nutritionally balanced.
INGREDIENTS
170g Nonfat Greek Yogurt
60g Low-Fat Cream Cheese
1 Egg White
0.75 scoop (approx. 25g) Whey Protein Isolate
30g Graham Cracker Crumbs
50g Mixed Fresh Berries
PREPARATION
Preheat your oven to 325°F (163°C).
In a small bowl, combine the graham cracker crumbs. Press them firmly into the base of a small, oven-safe dish or a mini springform pan to form an even crust.
In a separate mixing bowl, blend the nonfat Greek yogurt, low-fat cream cheese, egg white, and whey protein isolate until the mixture is smooth and creamy.
Pour the cheesecake mixture over the prepared graham cracker crust, smoothing the top with a spatula.
Bake in the preheated oven for about 15-18 minutes, or until the edges begin to set while the center remains slightly jiggly.
Remove from the oven and allow the cheesecake to cool to room temperature. Then, chill in the refrigerator for at least 2 hours to firm up.
Before serving, top with the mixed fresh berries for a burst of flavor and natural sweetness.
Enjoy your protein-packed, guilt-free dessert!