YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Enjoy a light, creamy cheesecake with a protein-packed twist. This dessert blends the tangy creaminess of nonfat Greek yogurt with the delicate set of egg whites and a subtle hint of vanilla, accented by a touch of almond flour and chia seeds for texture. Finished with a burst of fresh blueberries and a zing of lemon, it's a satisfying treat that fits perfectly in your calorie and protein goals.
INGREDIENTS
150g Nonfat Greek Yogurt
4 Egg Whites
0.25 scoop Vanilla Whey Protein Isolate
1 Tbsp Almond Flour
1 Tbsp Chia Seeds
30g Blueberries
1 Tbsp Lemon Juice
1 Tsp Vanilla Extract
Stevia to taste
PREPARATION
Preheat your oven to 300°F (150°C) and lightly grease a small ramekin or oven-safe dish.
In a medium bowl, combine the nonfat Greek yogurt, egg whites, whey protein isolate, almond flour, chia seeds, lemon juice, vanilla extract, and a few drops of stevia. Whisk until the mixture is smooth and well incorporated.
Fold in the blueberries gently to distribute them evenly throughout the mixture.
Pour the mixture into the prepared ramekin and smooth the top with a spatula.
Bake in the preheated oven for about 25-30 minutes or until the cheesecake is set around the edges and slightly jiggly in the center.
Remove from the oven and let it cool to room temperature. For a firmer texture, refrigerate for at least 2 hours before serving.
Serve chilled, and enjoy your protein-packed, creamy cheesecake dessert!