YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
A light, creamy cheesecake combining the tang of nonfat Greek yogurt and fat-free cream cheese with a hint of vanilla protein, all nestled on a delicate almond flour crust and topped with fresh mixed berries and a crunchy granola finish with a drizzle of honey. A delightful, protein-packed treat that satisfies sweet cravings while supporting your wellness goals.
INGREDIENTS
150g Nonfat Greek Yogurt
50g Fat-Free Cream Cheese
1 large Egg White
0.35 scoop Whey Protein Isolate (~10.5g)
15g Almond Flour
50g Mixed Fresh Berries
15g Low-Fat Granola
1 tsp Honey
PREPARATION
Preheat your oven to 350°F if you plan to set the crust slightly by baking, or keep it chilled if you prefer a no-bake version.
In a small bowl, combine the almond flour with a tiny drizzle of honey (from the measured teaspoon) to help bind the crust. Press the mixture evenly into the base of a small, lightly greased ramekin or mini springform pan.
In another bowl, mix the nonfat Greek yogurt, fat-free cream cheese, egg white, and whey protein isolate until smooth and homogenous. If desired, add a splash of vanilla extract for extra flavor.
Pour the protein cheesecake mixture over the prepared crust, smoothing the top with a spatula.
Lightly bake in the oven at 350°F for about 10-12 minutes to just set the filling, or refrigerate for 2-3 hours to allow the cheesecake to firm up, depending on your texture preference.
Before serving, top with the mixed fresh berries and sprinkle the low-fat granola evenly. Drizzle the remaining honey on top for a touch of sweetness.
Enjoy this refreshing, protein-packed dessert that offers a harmonious blend of creamy cheesecake and fruity brightness.