YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
Enjoy a light and tangy protein-packed cheesecake that combines silky nonfat Greek yogurt with a hint of whey protein, all nestled on a crisp almond flour-honey crust and topped with a burst of fresh berries. This dessert is a satisfying treat that offers a perfect balance of creamy texture and fruity freshness.
INGREDIENTS
130g Nonfat Greek Yogurt
0.75 large Egg White
0.9 scoop (approx. 27g) Whey Protein Isolate
20g Almond Flour
1 tsp Honey
20g Fresh Raspberries
20g Fresh Blueberries
PREPARATION
In a mixing bowl, combine the nonfat Greek yogurt, egg white, and whey protein isolate. Stir until the mixture is smooth and well incorporated.
Preheat your oven to 350°F. Prepare a small baking dish or ramekin by lightly spraying with nonstick spray.
For the crust, mix the almond flour and honey until evenly combined. Press this mixture firmly into the bottom of your prepared dish to form a uniform base.
Pour the yogurt-protein mixture over the crust, spreading it evenly.
Bake in the preheated oven for 15-18 minutes, or until the cheesecake is set around the edges but still slightly soft in the center.
Remove from the oven and allow the cheesecake to cool at room temperature for about 10 minutes.
Top with fresh raspberries and blueberries before serving. Enjoy your protein-packed, tangy Greek Yogurt Protein Cheesecake!