YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
Enjoy a light yet satisfyingly creamy cheesecake that packs a protein punch. This dessert pairs velvety nonfat Greek yogurt and whey protein with a delicate almond flour crust, accented by a burst of fresh mixed berries and a hint of vanilla. It's a delicious way to indulge while staying on track!
INGREDIENTS
200g Nonfat Greek Yogurt
1 scoop Whey Protein Isolate (approx. 30g)
1 large Egg White
2 Tbsp Almond Flour
1/2 cup Fresh Mixed Berries
1 tsp Coconut Oil
1/2 tsp Vanilla Extract
PREPARATION
Preheat your oven to 350°F (175°C).
In a small bowl, combine the almond flour with the melted coconut oil. Press this mixture firmly into the base of a small, oven-safe ramekin or mini springform pan to form a crust.
In a separate bowl, whisk together the nonfat Greek yogurt, whey protein isolate, egg white, and vanilla extract until smooth and well incorporated.
Pour the mixture over the prepared crust, smoothing the top with a spatula.
Place the pan in the oven and bake for 18-20 minutes or until the cheesecake is just set. Avoid overbaking to maintain a creamy texture.
Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to fully firm up.
Before serving, top with fresh mixed berries for a burst of natural sweetness and color.