YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Cheesecake with Berry Compote
Enjoy a light yet satisfying protein-rich cheesecake that blends silky nonfat Greek yogurt and whey protein for a creamy, tangy filling, complemented by a crunchy graham cracker crust and a fresh, vibrant berry compote topping. This versatile dish fits perfectly into any meal of the day, offering a burst of flavors and textures in every bite.
INGREDIENTS
150 grams Nonfat Greek Yogurt
1 Egg White
1 scoop Whey Protein Isolate (30g)
1 teaspoon Honey
30 grams Crushed Graham Crackers
½ cup Mixed Berries
½ teaspoon Vanilla Extract
½ teaspoon Lemon Zest
PREPARATION
Preheat your oven to 350°F (175°C) and line a small baking dish or ramekin with parchment paper.
In a bowl, whisk together the nonfat Greek yogurt, egg white, whey protein isolate, honey, vanilla extract, and lemon zest until smooth and well combined.
Press the crushed graham crackers firmly into the bottom of your lined dish to form a thin, even crust.
Pour the yogurt mixture over the crust, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 18-22 minutes, or until the edges are set and the center slightly jiggles.
While the cheesecake cools, prepare the berry compote by gently heating the mixed berries in a small saucepan over medium heat for 3-5 minutes until they begin to soften, stirring occasionally. Remove from heat.
Allow the cheesecake to cool completely to room temperature. Top with the warm berry compote just before serving for a burst of fresh flavor.
Enjoy your protein-packed Greek yogurt cheesecake as a refreshing and nutritious treat any time of day.