YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
A light, protein-packed cheesecake that offers a creamy texture with a satisfying almond crust. This dessert merges the tang of nonfat Greek yogurt with the rich flavor of vanilla protein powder, creating a guilt-free treat that's baked to perfection and ideal for a post-workout indulgence.
INGREDIENTS
0.75 cup Nonfat Greek Yogurt (~170g)
0.75 scoop Vanilla Whey Protein Isolate (~22.5g)
0.25 cup Almond Flour (~28g)
1 tablespoon Liquid Water
Low-Calorie Sweetener to taste
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small, oven-safe ramekin or mini cheesecake pan.
In a small bowl, combine the almond flour and water. Mix until the mixture holds together, then press it evenly across the bottom of the pan to form a crust.
In another bowl, whisk together the nonfat Greek yogurt, 0.75 scoop of vanilla whey protein isolate, and your preferred low-calorie sweetener until the mixture is smooth and well combined.
Pour the yogurt-protein mixture over the almond flour crust, smoothing out the top.
Place the pan in the preheated oven and bake for 15-18 minutes, or until the edges begin to set.
Remove from oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 1 hour before serving.
Serve chilled for a refreshing, protein-packed dessert.