YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Cheesecake with Berry Compote
Indulge in a refreshing twist on classic cheesecake—a protein-rich delight blending creamy nonfat Greek yogurt, low-fat cream cheese, and a scoop of vanilla whey protein, resting on a delicate almond flour crust. Topped with a mixed berry compote of blueberries and raspberries with a hint of vanilla, this dessert-like treat offers a balanced, satisfying meal any time of day.
INGREDIENTS
150g Nonfat Greek Yogurt
56g Low-Fat Cream Cheese
1 large Egg White (~30g)
1 scoop Vanilla Whey Protein Isolate (30g)
20g Almond Flour
50g Blueberries
50g Raspberries
0.5 tsp Vanilla Extract
1 tbsp Sugar Substitute
PREPARATION
Preheat your oven to 350°F if you plan to set the cheesecake in a light bake or use gentle warming; otherwise, no baking is required for a no-bake version.
In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein isolate, vanilla extract, and sugar substitute. Mix thoroughly until the mixture is smooth and well incorporated.
In a separate small bowl, blend the almond flour with a pinch of sugar substitute if desired to form a light crust base.
Press the almond flour mixture evenly into the bottom of a serving dish or ramekin to form the cheesecake base.
Pour the cheesecake mixture over the almond flour base, smoothing the top with a spatula.
Prepare the berry compote by gently mixing the blueberries and raspberries in a small bowl. For a warm compote, you can lightly heat the berries in a saucepan over low heat until they just begin to break down.
Top the cheesecake with the berry compote, swirling lightly with the cheesecake mixture for an attractive marbled effect.
Refrigerate the assembled cheesecake for at least 2 hours to allow it to set.
Serve chilled and enjoy this protein-packed treat any time of day.