YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Indulge in a light yet satisfying protein-packed cheesecake that combines creamy nonfat Greek yogurt and vanilla whey protein with a delicate almond flour crust. Topped with a vibrant medley of mixed berries, this dessert is both refreshing and nutritious—perfect for a guilt-free treat.
INGREDIENTS
150g Nonfat Greek Yogurt
1 scoop Vanilla Whey Protein Powder (approx 30g)
1/8 cup Almond Flour (approx 14g)
1 large Egg White
1/2 cup Mixed Berries (approx 75g)
PREPARATION
Preheat your oven to 350°F.
In a small bowl, combine the almond flour with the egg white until a cohesive mixture forms. Press this mixture evenly into the base of a small, oven-safe dish to form a thin crust.
Bake the crust for about 8-10 minutes until lightly set and just beginning to turn golden. Remove from the oven and let it cool completely.
In a blender or mixing bowl, blend together the nonfat Greek yogurt and vanilla whey protein powder until smooth.
Gently fold in the cooled almond flour crust bits if desired for extra texture, or simply mix well to maintain a creamy consistency.
Pour the cheesecake mixture over the cooled crust, smoothing it into an even layer.
Top the cheesecake with mixed berries, gently pressing them into the surface.
Refrigerate the assembled cheesecake for at least 2 hours to set and allow the flavors to meld.
Slice and serve chilled for a refreshingly light and protein-packed dessert.