YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
A light yet protein-packed cheesecake that delivers a creamy texture with a satisfying almond crust. The blend of nonfat Greek yogurt, low-fat cream cheese, and a touch of vanilla whey protein creates a smooth and delightful filling, perfectly balanced with the nutty, subtle crunch of almond flour. A guilt-free treat to satisfy any dessert craving while keeping your macros on track.
INGREDIENTS
150g Nonfat Greek Yogurt
50g Low-Fat Cream Cheese
20g Vanilla Whey Protein Powder
2 large Egg Whites
20g Almond Flour
PREPARATION
Preheat your oven to 350°F (175°C).
In a small bowl, combine the almond flour to form your crust. Press the almond flour evenly into the bottom of a small, oven-safe ramekin or baking dish.
In a blender or food processor, blend the nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein powder, and egg whites until the mixture is completely smooth.
Pour the creamy mixture over the pressed almond flour crust in your dish.
Bake in the preheated oven for 20-25 minutes, or until the filling is set and just slightly golden around the edges.
Remove from the oven and let the cheesecake cool at room temperature before refrigerating for at least 2 hours to firm up.
Enjoy a slice of your protein-packed Greek Yogurt Cheesecake as a satisfying dessert that aligns perfectly with your macro goals.