YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
Enjoy a light, protein-packed cheesecake that blends creamy nonfat Greek yogurt with low-fat cream cheese and delicate egg whites over a crunchy almond flour crust. Topped with a medley of fresh berries, this dessert is both indulgent and nutritious with a perfectly balanced blend of protein, healthy fats, and subtle sweetness.
INGREDIENTS
1/3 cup (40g) Almond Flour
1 teaspoon (5g) Unsalted Butter
1/2 cup (120g) Nonfat Greek Yogurt
3.5 oz (100g) Low-Fat Cream Cheese
2 large Egg Whites (66g)
1/2 cup (75g) Fresh Mixed Berries
PREPARATION
Preheat your oven to 350°F.
In a small bowl, combine the almond flour and melted butter. Press the mixture evenly into the base of a small, springform pan to form the crust.
Bake the crust in the preheated oven for about 8-10 minutes until lightly toasted. Remove from oven and let cool slightly.
In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg whites until smooth and fully blended.
Pour the filling mixture over the cooled crust, smoothing out the top with a spatula.
Bake in the oven for 20-25 minutes or until the center is set but still slightly jiggly.
Remove from the oven and allow the cheesecake to cool at room temperature before refrigerating for at least 2 hours.
Before serving, top with fresh mixed berries.