YOUR SOLIN GENERATED RECIPE
Lactose Free Greek Yogurt Protein Cheesecake
Enjoy a light yet satisfying dessert that combines the creaminess of lactose-free Greek yogurt with a protein-packed twist, nestled in a delicate almond crust for a sweet treat that doesn't compromise on flavor or your nutritional goals.
INGREDIENTS
6 oz Lactose Free Greek Yogurt
2 oz Lactose Free Cream Cheese
1 large Egg White
3/4 scoop Lactose-Free Vanilla Whey Protein Powder
1/8 cup Almond Flour
1/2 tsp Unsalted Butter
Optional: 1 packet Stevia
PREPARATION
Preheat your oven to 325°F (163°C) and lightly grease a small, oven-safe dish or springform pan.
In a small bowl, combine 1/8 cup almond flour with 1/2 teaspoon melted unsalted butter until the mixture resembles wet sand.
Press the almond flour mixture firmly into the bottom of your pan to form an even, light crust.
In a blender or food processor, blend together the lactose free Greek yogurt, lactose free cream cheese, egg white, and stevia (if using) until the mixture is completely smooth.
Add in 3/4 scoop of lactose-free vanilla whey protein powder and blend again until fully incorporated.
Pour the cheesecake mixture over the prepared crust, smoothing out the top with a spatula.
Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center still has a slight wobble.
Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set.
Slice and serve chilled, enjoying a dessert that’s as nutritious as it is satisfying.