YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
Enjoy a light yet indulgent dessert that marries the creamy tang of Greek yogurt with the rich smoothness of low-fat cream cheese. This protein-packed cheesecake is subtly sweetened with a hint of honey and brightened with a medley of fresh mixed berries. With a delicate almond flour base, it delivers a delightful balance of texture and flavor that’s both satisfying and refreshingly guilt-free.
INGREDIENTS
1 cup Nonfat Greek Yogurt
1/2 cup Low-Fat Cream Cheese
2 Egg Whites
2 tablespoons Almond Flour
1 teaspoon Honey
1/2 cup Mixed Berries
PREPARATION
Preheat your oven to 350°F and line a small springform pan with parchment paper or lightly spray with non-stick cooking spray.
In a mixing bowl, combine the nonfat Greek yogurt and low-fat cream cheese. Beat until smooth and creamy.
Add the egg whites to the mixture and whisk well until fully incorporated, ensuring a light and airy consistency.
Stir in the teaspoon of honey and a splash of vanilla extract if desired, to add an extra layer of flavor.
For the base, press the almond flour evenly into the bottom of the prepared pan to form a thin crust layer.
Pour the yogurt mixture over the almond flour crust, smoothing the top with a spatula.
Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center has a slight jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up.
Before serving, top with the fresh mixed berries for a burst of color and natural sweetness.