YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
A light, protein-packed cheesecake that delights the senses with its creamy, tangy filling paired with a delicate almond flour crust and a sweet burst of blueberries. This guilt-free dessert brings the comforting texture of cheesecake with a nutritious twist.
INGREDIENTS
3/4 cup Nonfat Greek Yogurt
1/2 cup Lowfat Cottage Cheese
1 large Egg White
1/8 cup Almond Flour
1 tsp Honey
1/4 cup Blueberries
PREPARATION
Preheat your oven to 350°F.
In a small bowl, combine the almond flour and honey. Mix until a crumbly crust forms.
Press the almond flour mixture evenly into the bottom of a small, springform or ramekin pan to form the base of the cheesecake.
In a blender or food processor, blend the nonfat Greek yogurt, lowfat cottage cheese, and egg white until smooth and creamy.
Pour the blended mixture over the pressed crust in the pan, smoothing the top with a spatula.
Evenly sprinkle the blueberries over the filling.
Place the cheesecake in the oven and bake for 18-20 minutes, or until the edges set slightly. (Note: The center may still be a bit soft; this is expected for a protein cheesecake.)
Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up before serving.