YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Mixed Berries
Enjoy a light and luscious dessert that combines the creamy tang of Greek yogurt with a hint of sweetness and a crunchy almond flour crust. Topped with a vibrant medley of mixed berries and drizzled with a touch of honey, this cheesecake offers a delightful balance of textures and flavors perfect for a guilt-free treat.
INGREDIENTS
1/4 cup Almond Flour (28g)
3/4 cup Nonfat Greek Yogurt (170g)
3 tbsp Fat-Free Cream Cheese (42g)
1 large Egg White
3 tsp Honey
1/2 cup Mixed Berries
1/4 cup Extra Mixed Berries
PREPARATION
Preheat your oven to 350°F. Lightly grease a small, oven-safe, springform or ramekin pan.
In a bowl, combine the almond flour to form the base. Press it firmly into the bottom of your pan to create an even crust.
In a separate mixing bowl, whisk together the nonfat Greek yogurt, fat-free cream cheese, and egg white until the mixture is smooth and silky.
Stir in the honey to add natural sweetness, adjusting to taste if desired.
Pour the creamy 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 lightly set. The center should still have a slight jiggle for that quintessential cheesecake texture.
Remove from the oven and allow the cheesecake to cool completely in the pan.
Top the cooled cheesecake with a vibrant layer of mixed berries, gently pressing them in. Add an extra sprinkle of berries for additional color and freshness.
Refrigerate the cheesecake for at least 2 hours before serving to enhance its silky consistency.