YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
A light, refreshing no-bake cheesecake that delivers a velvety, creamy texture with a hint of vanilla and a satisfying almond crust. Topped with fresh blueberries, a drizzle of honey, and a sprinkle of chia seeds, this dessert offers a delightful balance of tangy and sweet flavors while meeting your protein and calorie goals.
INGREDIENTS
1 cup Nonfat Greek Yogurt (245g)
1/4 cup Low-Fat Cottage Cheese (56g)
0.5 scoop Whey Protein Isolate (Vanilla, ~15g)
0.5 ounce Almond Meal (14g)
1 teaspoon Vanilla Extract
0.5 cup Fresh Blueberries (74g)
1 teaspoon Honey
1 teaspoon Chia Seeds
PREPARATION
In a medium bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, whey protein isolate, and vanilla extract. Whisk thoroughly until the mixture is smooth and uniform.
In a separate small bowl, blend the almond meal with a tiny drizzle of water (if needed) to help form a slightly sticky, pressable crust.
Press the almond meal mixture evenly into the base of a small serving dish or ramekin to create the crust layer.
Pour the creamy yogurt mixture over the crust and smooth the top with a spatula.
Cover the dish and refrigerate for at least 4 hours or until set.
Before serving, top the cheesecake with fresh blueberries, drizzle with honey, and sprinkle with chia seeds.
Enjoy your protein-packed, low-calorie Greek Yogurt Protein Cheesecake!