YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A creamy, protein-packed cheesecake that marries the tanginess of Greek yogurt and low-fat cream cheese with a hint of vanilla from whey protein. The subtle nutty crunch of an almond meal crust combined with a drizzle of honey and a topping of fresh mixed berries creates a harmonious blend of flavors and textures perfect for a guilt-free dessert.
INGREDIENTS
1 cup Plain Nonfat Greek Yogurt
2 ounces Lowfat Cream Cheese
1 scoop Whey Protein Isolate (Vanilla)
1 large Egg White
2 tablespoons Almond Meal
1 tablespoon Honey
1/2 cup Mixed Berries
PREPARATION
Preheat your oven to 350°F if you prefer a slightly baked cheesecake texture, or keep it chilled for a no-bake version.
In a small bowl, combine the almond meal and honey. Press this mixture into the bottom of a small springform pan or ramekin to form a light crust.
In a medium mixing bowl, whisk together the Greek yogurt, lowfat cream cheese, whey protein isolate, and egg white until smooth and well combined.
Pour the creamy mixture over the prepared almond crust, ensuring an even layer.
For a baked version, place the pan in the oven for 15-18 minutes until just set, then cool to room temperature before refrigerating for at least 2 hours. For the chilled version, cover and refrigerate for 3-4 hours until firm.
Top with mixed berries just before serving for a burst of freshness and color.