YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
A light and indulgent cheesecake that packs a protein punch while keeping the calories in check. This dessert features a creamy blend of nonfat Greek yogurt and egg whites, elevated with a hint of whey protein and a delicate almond flour crust. Topped with fresh blueberries and chia seeds, it’s a sweet treat that satisfies your dessert cravings without compromising on your nutritional goals.
INGREDIENTS
170g Nonfat Greek Yogurt
2 Egg Whites
0.5 scoop Whey Protein Powder (15g)
15g Almond Flour
40g Blueberries
5g Chia Seeds
PREPARATION
Preheat your oven to 350°F (175°C) and prepare a small ramekin or baking dish by lightly greasing it.
In a medium bowl, whisk together the nonfat Greek yogurt, egg whites, and whey protein powder until smooth and fully combined.
In a separate small bowl, mix the almond flour with a tiny bit of water (or a natural sweetener if desired) just until it comes together as a crumbly crust.
Press the almond flour mixture evenly into the bottom of your prepared dish to form the cheesecake base.
Pour the yogurt mixture over the almond flour crust, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes or until the edges begin to firm up and a toothpick inserted in the center comes out mostly clean.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set properly.
Just before serving, top with fresh blueberries and sprinkle chia seeds evenly over the top.
Enjoy your protein-packed, guilt-free cheesecake dessert!