YOUR SOLIN GENERATED RECIPE
Creamy Protein Cheesecake with Greek Yogurt and Spinach
Enjoy a uniquely refreshing twist on a classic cheesecake that blends creamy Greek yogurt, velvety cream cheese, and a hint of vibrant spinach. This protein-packed dessert delivers a delightful balance between indulgence and nourishment, offering subtle hints of tangy sweetness to satisfy your dessert cravings while supporting your protein goals.
INGREDIENTS
200g Nonfat Greek Yogurt
3 large Egg Whites
30g Whey Protein Isolate
50g Low-Fat Cream Cheese
50g Fresh Spinach
20g Almond Flour (for crust)
Sweetener to taste
1 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F (163°C) and prepare a small ramekin or oven-safe dish by lightly greasing it.
In a small bowl, combine the almond flour with a pinch of sweetener if desired and press the mixture into the bottom of the dish to form a light crust.
In a blender or food processor, combine the fresh spinach with the Greek yogurt and vanilla extract. Blend until smooth, ensuring the spinach is fully incorporated without overpowering the creamy texture.
In a mixing bowl, whisk together the egg whites until slightly frothy. Add in the whey protein isolate and low-fat cream cheese. Mix until the mixture is smooth and uniform.
Gently fold the spinach-yogurt blend into the protein mixture, then add your chosen sweetener to taste. Stir until well combined.
Pour the mixture over the prepared almond flour crust, smoothing the top with a spatula.
Bake in the preheated oven for approximately 20-25 minutes, or until the center is set and edges begin to turn a light golden color.
Remove from oven and allow to cool to room temperature before refrigerating for at least 2 hours, letting the protein cheesecake fully set.
Serve chilled and enjoy this innovative, protein-rich dessert that balances creamy tanginess with a subtle hint of fresh spinach.