YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
Indulge in a light and creamy Greek Yogurt Protein Cheesecake that perfectly balances velvety nonfat Greek yogurt with a hint of vanilla protein, blended with fat-free cottage cheese and a touch of honey for natural sweetness. Resting on a crunchy graham cracker crust and crowned with fresh blueberries, this dessert offers a satisfying finish that's both rich in flavor and aligned with your nutritional goals.
INGREDIENTS
1 cup Nonfat Greek Yogurt
1/4 cup Fat-Free Cottage Cheese
1/4 scoop Whey Protein Powder (Vanilla)
1/4 cup Graham Cracker Crumbs
1/2 cup Blueberries
2 teaspoons Honey
PREPARATION
Preheat your oven to 350°F if you wish to lightly toast the graham cracker crumbs.
If toasting, spread the graham cracker crumbs on a baking sheet and toast for 5-7 minutes until lightly golden, then remove and let cool.
In a blender or food processor, combine the nonfat Greek yogurt, fat-free cottage cheese, whey protein powder, and honey. Blend until completely smooth and creamy.
Evenly spread the graham cracker crumbs into a single layer at the bottom of a small cheesecake pan or serving dish to form the crust.
Pour the blended mixture over the crust and smooth the top with a spatula.
Gently scatter the fresh blueberries over the top of the cheesecake.
Transfer the cheesecake to the refrigerator and chill for at least 2 hours to allow it to set.
Slice and serve chilled, enjoying a protein-packed dessert that aligns with your nutritional goals.