YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Berry Compote
Enjoy a light, protein-packed cheesecake that combines the creamy tang of non-fat Greek yogurt with a subtle hint of protein powder, balanced by a delicate almond flour crust and a vibrant berry compote topping. This dessert delivers a luxurious texture and a burst of berry freshness, perfectly crafted to satisfy your sweet cravings while staying aligned with your nutritional goals.
INGREDIENTS
2 oz Low-Fat Cream Cheese
1/2 cup Non-Fat Greek Yogurt
2 Egg Whites
Half scoop Vanilla Protein Powder
1/3 cup Mixed Berries
1 tbsp Almond Flour
1/2 tsp Unsalted Butter
PREPARATION
Preheat your oven to 350°F.
In a mixing bowl, combine the low-fat cream cheese, non-fat Greek yogurt, egg whites, and half scoop of vanilla protein powder. Whisk until the mixture is smooth and uniform.
In a small separate bowl, mix the almond flour with the unsalted butter until a crumbly texture forms. Press this mixture firmly into the base of a small, oven-safe ramekin or cheesecake mold to form a light crust.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes until the edges begin to set and the center is slightly jiggly. Remove from the oven and allow to cool completely in the dish.
Meanwhile, prepare the berry compote by lightly mashing the mixed berries in a small bowl. Optionally, warm them in a saucepan over low heat for 3-4 minutes for a softer texture.
Once cooled, top the cheesecake with the berry compote. Serve chilled for best texture and flavor.