YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Enjoy a creamy, high-protein cheesecake that packs a tangy kick from non-fat Greek yogurt and low-fat cottage cheese, perfectly balanced with a subtle hint of lemon. This delightful dessert features a light almond flour crust and is crowned with fresh mixed berries, making it both nutritious and satisfying.
INGREDIENTS
1 cup Non-Fat Greek Yogurt (245g)
1/2 cup Low-Fat Cottage Cheese (113g)
1/2 scoop Whey Protein Isolate (15g)
1 large Egg White (33g)
1/4 cup Almond Flour (28g)
1/2 cup Mixed Berries (75g)
1/4 tsp Lemon Extract
1/4 tsp Stevia
PREPARATION
Preheat your oven to 350°F (175°C). Lightly grease a small, oven-safe dish or ramekin for individual servings.
In a blender or food processor, combine the Greek yogurt, cottage cheese, whey protein isolate, egg white, lemon extract, and stevia. Blend until the mixture is completely smooth and creamy.
In a separate bowl, mix the almond flour with half of the blended mixture to form a crumbly base. Press this mixture firmly into the bottom of your prepared dish to create an even crust.
Pour the remaining creamy mixture over the crust, spreading it out smoothly.
Bake in the preheated oven for about 20-25 minutes, or until the edges start to firm up and a slight golden hue appears on the crust.
Remove from the oven and allow the cheesecake to cool completely. The cooling process helps the cheesecake to set and enhances the creamy texture.
Top with mixed berries just before serving for a burst of fresh flavor and a dose of antioxidants.
Enjoy your nutrient-packed, protein-rich dessert that fits right within your specified macronutrient and calorie goals.