YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
Enjoy a refreshing spin on cheesecake where creamy nonfat Greek yogurt and whey protein form a silky, protein-packed filling atop a lightly crunchy almond flour crust. Accented with a burst of fresh mixed berries and a hint of vanilla and lemon zest, every bite offers a perfect balance of tangy, sweet, and nutritious flavors—ideal for a satisfying dessert that supports your fitness goals.
INGREDIENTS
0.33 cup (38g) Almond Flour
6 oz Nonfat Greek Yogurt
0.5 scoop (15g) Whey Protein Isolate
0.5 cup (75g) Mixed Berries
0.5 tsp Vanilla Extract
1 tsp Lemon Zest
1 dash Liquid Stevia
PREPARATION
Preheat the oven to 350°F (175°C). Lightly grease a small baking dish or ramekin.
In a bowl, combine almond flour with a dash of liquid stevia and a few drops of water to bind it together. Press the mixture into the bottom of the prepared dish to form an even crust.
Bake the crust in the preheated oven for 8-10 minutes until it begins to set and lightly brown. Remove and allow to cool slightly.
In another bowl, mix the nonfat Greek yogurt, whey protein isolate, vanilla extract, and lemon zest until smooth. Taste and adjust sweetness if needed.
Pour the creamy filling over the cooled crust and smooth the top with a spatula.
Top with fresh mixed berries, gently pressing them into the filling for an attractive presentation.
Chill the cheesecake in the refrigerator for at least 2 hours to set. Enjoy a delicious, protein-packed dessert that satisfies your sweet cravings while keeping within your calorie and protein goals.