YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Indulge in a light yet protein-packed cheesecake that marries creamy nonfat Greek yogurt, smooth low-fat cottage cheese, and a hint of whey protein with a delicate almond flour crust. A touch of honey, lemon juice, and vanilla extract elevates the flavor without compromising your calorie goals.
INGREDIENTS
170 grams Nonfat Greek Yogurt
100 grams Low-Fat Cottage Cheese
0.5 scoop Whey Protein Powder (approx 15g)
10 grams Almond Flour
1 tablespoon Honey
2 teaspoons Fresh Lemon Juice
0.5 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 350°F if you prefer a slightly baked crust or keep chilled for a no-bake version.
In a small bowl, combine the almond flour with a tiny splash of water (optional) to form a light, crumbly crust. Press this mixture evenly into the base of a small, round, non-stick or lined springform pan.
In a blender or food processor, blend together the nonfat Greek yogurt, low-fat cottage cheese, whey protein powder, honey, lemon juice, and vanilla extract until completely smooth and creamy.
Pour the creamy mixture over the prepared almond flour crust, smoothing the top with a spatula.
For a no-bake cheesecake, refrigerate for at least 3-4 hours to allow the cheesecake to set. If you desire a slightly baked texture, bake the cheesecake for 12-15 minutes and then cool completely before refrigerating.
Serve chilled and enjoy a light, protein-rich dessert that satisfies your sweet cravings while keeping within your calorie and protein goals.