YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Enjoy a light yet satisfying cheesecake that combines the creamy tang of nonfat Greek yogurt with a hint of vanilla whey protein, all resting on a delicate almond flour crust. Topped with a vibrant medley of mixed berries and a subtle drizzle of honey, this dessert is as delicious as it is balanced, offering a perfect blend of sweet and tart flavors with a pleasing texture.
INGREDIENTS
1 cup Nonfat Greek Yogurt
0.4 scoop Vanilla Whey Protein Isolate
1 large Egg White
1/8 cup Almond Flour
1/2 cup Mixed Berries
1 teaspoon Honey
Stevia/Vanilla Extract & Lemon Zest (optional)
PREPARATION
Preheat your oven to 325°F (163°C).
Prepare a small, oven-safe dish by evenly pressing the 1/8 cup almond flour on the bottom to form a light crust. If desired, lightly dampen the almond flour with a few drops of water to help it adhere.
In a mixing bowl, add 1 cup of nonfat Greek yogurt, 0.4 scoop of vanilla whey protein isolate, and 1 large egg white. Add stevia, a few drops of vanilla extract, and lemon zest to taste. Whisk the mixture until completely smooth and well combined.
Pour the creamy mixture over the almond flour crust in your dish and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges start to set and the center is slightly jiggly. Avoid overbaking to keep the cheesecake moist.
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to firm up.
Before serving, top with 1/2 cup mixed berries and drizzle with 1 teaspoon honey for a touch of natural sweetness.
Enjoy your refreshing and protein-packed cheesecake as a perfect guilt-free dessert!