YOUR SOLIN GENERATED RECIPE
Protein-Rich Greek Yogurt Cheesecake Bars
Enjoy a modern twist on a classic dessert with these protein-packed Greek yogurt cheesecake bars. They feature a creamy, tangy filling blended with fat-free cream cheese, whey protein, and smooth egg whites, all perched atop a light, oat-almond crust. These bars offer a satisfying balance of protein and flavor to fuel your day, whether enjoyed for breakfast, lunch, or dinner.
INGREDIENTS
1 cup Nonfat Greek Yogurt (245g)
4 oz Fat-Free Cream Cheese (113g)
1 scoop Whey Protein Isolate (30g)
3 large Egg Whites (approx. 99g)
1.5 tbsp Honey (32g)
1/3 cup Rolled Oats (30g)
2 tbsp Almond Flour (14g)
1 large Egg White (33g)
PREPARATION
Preheat your oven to 350°F (175°C) and line a small baking pan (approximately 8x8 inches) with parchment paper.
In a medium bowl, combine the rolled oats, almond flour, and 1 egg white. Mix until the ingredients form a cohesive crust. Press this mixture evenly into the bottom of the prepared pan.
Bake the crust for 8-10 minutes until it begins to set but not fully browned. Remove from the oven and set aside.
In a large mixing bowl, whisk together the nonfat Greek yogurt, fat-free cream cheese, whey protein isolate, 3 egg whites, and honey until the mixture is smooth and uniform.
Pour the cheesecake filling over the partially baked crust, smoothing the top with a spatula.
Return the pan to the oven and bake for 18-22 minutes, or until the center is just set. Avoid overbaking to maintain a creamy texture.
Remove from the oven and allow the cheesecake to cool completely in the pan before refrigerating for at least 2 hours to firm up.
Once chilled, cut the cheesecake into 2 generous bars. Each bar will serve as a nutrient-dense meal with approximately 387 calories and 41.5 grams of protein.