YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Cheesecake with Fresh Berries
Savor a creamy and refreshing Greek yogurt cheesecake that’s been power-boosted with whey protein. This nutritious treat features a crunchy almond flour crust, a luxuriously smooth filling made with nonfat Greek yogurt, lowfat cottage cheese, and egg white, and is topped with a medley of vibrant fresh berries. It’s the perfect balance of tangy sweetness and satisfying texture to kickstart your day or power your lunch or dinner.
INGREDIENTS
20g Almond Flour
1 tsp Virgin Coconut Oil
150g Nonfat Greek Yogurt
60g Lowfat Cottage Cheese
1 Egg White
1 scoop Vanilla Whey Protein Powder
50g Mixed Fresh Berries
PREPARATION
Preheat your oven to 350°F (175°C).
In a small bowl, blend the almond flour and coconut oil until it forms a crumbly mixture.
Press the almond flour mixture firmly into the bottom of a small springform pan or ramekin to create an even crust. Place in the oven for 8-10 minutes until lightly toasted. Remove and let cool slightly.
In a separate mixing bowl, combine the nonfat Greek yogurt, lowfat cottage cheese, egg white, and vanilla whey protein powder. Whisk until smooth and fully incorporated.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake the assembled cheesecake in the oven at 350°F (175°C) for 18-20 minutes, or until the center is set yet still slightly jiggly.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully firm up.
Before serving, top with the fresh mixed berries for a burst of color and flavor.