YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Enjoy a luscious, protein-packed cheesecake that combines the tanginess of nonfat Greek yogurt and the creaminess of reduced-fat cream cheese with a delicate almond flour crust. Finished with a drizzle of honey and a vibrant topping of mixed berries, this dessert is as satisfying as it is guilt-free.
INGREDIENTS
200g Nonfat Greek Yogurt
50g Reduced-Fat Cream Cheese
2 large egg whites (approx 66g)
2 tbsp Almond Flour
50g Mixed Berries
1 tbsp Honey
PREPARATION
Preheat your oven to 350°F (175°C). Line a small, springform pan or ramekin with parchment paper.
In a mixing bowl, combine the nonfat Greek yogurt, reduced-fat cream cheese, and egg whites. Whisk until smooth and fully incorporated.
Fold in the almond flour gently to help thicken the mixture slightly, creating a cheesecake batter.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 18-20 minutes or until the center is set. Remove from the oven and allow to cool slightly.
Once cooled, drizzle with honey and top with mixed berries.
Refrigerate for at least 1 hour before serving to allow the flavors to meld and the texture to firm up.