YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
Enjoy a light yet satisfying treat that combines tangy nonfat Greek yogurt with a hint of creamy low‐fat cream cheese and a boost of whey protein. The almond flour crust and fresh mixed berries with a drizzle of honey and a sprinkle of chopped walnuts add texture and natural sweetness, making this cheesecake a guilt-free indulgence that perfectly aligns with your nutritional goals.
INGREDIENTS
1/2 cup Nonfat Greek Yogurt (120g)
0.5 scoop Whey Protein Isolate (~12g)
1 large Egg White (33g)
1 ounce Low-Fat Cream Cheese (28g)
2 tbsp Almond Flour (14g)
1/4 cup Mixed Berries (37g)
1 tsp Honey (7g)
1 tbsp Chopped Walnuts (7g)
PREPARATION
Preheat your oven to 350°F (175°C). Line a small round baking pan with parchment paper or lightly grease.
In a bowl, combine the almond flour with a pinch of sweetener or cinnamon if desired. Press the 2 tbsp of almond flour evenly into the bottom of the pan to form a thin crust.
In a separate mixing bowl, whisk together the nonfat Greek yogurt, egg white, low-fat cream cheese, and whey protein isolate until smooth and well-combined. Ensure there are no lumps.
Pour the mixture over the prepared almond flour base, gently smoothing out the top.
Bake in the preheated oven for 18-20 minutes or until the cheesecake is set around the edges. Avoid overbaking to maintain a creamy texture.
Allow the cheesecake to cool to room temperature. For extra flair, top with the mixed berries, drizzle with honey, and sprinkle chopped walnuts evenly over the top.
Refrigerate for at least 1 hour before serving to enhance the flavors and texture. Enjoy your protein-packed, guilt-free dessert!