YOUR SOLIN GENERATED RECIPE
Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Squares
Enjoy a protein-packed twist on a classic cheesecake squares recipe, blending creamy nonfat Greek yogurt with a hint of rich dark chocolate. A crisp almond flour crust and a velvety, high-protein filling make this dessert or meal a satisfying option any time of day.
INGREDIENTS
1/4 cup Almond Flour (28g)
2 large Egg Whites (66g) for crust
1 cup Nonfat Greek Yogurt (245g)
2 oz Light Cream Cheese (56g)
1 large Egg White (33g) for filling
1 tbsp Unsweetened Cocoa Powder (5g)
Sweetener of Choice, to taste
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small baking pan or line it with parchment paper.
In a bowl, combine the almond flour and 2 egg whites. Mix until a moist dough forms. Press this evenly into the pan to create the crust.
Bake the crust in the preheated oven for about 8-10 minutes until it begins to set. Remove from oven and set aside.
Meanwhile, in another bowl, blend the nonfat Greek yogurt, light cream cheese, 1 egg white, and sweetener until smooth and well combined.
Divide the filling into two portions. Mix the unsweetened cocoa powder into one portion to create a dark chocolate flavor, leaving the other portion plain.
Spoon dollops of the plain and chocolate mixtures onto the slightly baked crust, then gently swirl them together with a knife to create a marbled effect.
Return the pan to the oven and bake for an additional 15-20 minutes, or until the filling is just set.
Allow the cheesecake squares to cool completely in the pan before cutting into squares. Serve chilled or at room temperature.