YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
Enjoy a luscious, low-fat cheesecake that marries silky Greek yogurt and light cream cheese with a whisper of vanilla, all atop a delicate almond flour crust. Finished with a vibrant mixed berry topping, this dessert balances creamy texture with a refreshing burst of fruit.
INGREDIENTS
1 cup Nonfat Greek Yogurt (245g)
4 oz Light Cream Cheese (113g)
1 large Egg White (33g)
0.5 cup Almond Flour (48g)
1 cup Mixed Berries (150g)
1 tsp Vanilla Extract
1 tsp Sweetener (Optional)
PREPARATION
Preheat your oven to 350°F (175°C).
In a small bowl, mix the almond flour with a pinch of sweetener if desired to form the crust base. Press the almond flour evenly into the bottom of a small, oven-safe dish to form a compact base. Bake the crust for about 8-10 minutes until lightly golden, then remove from the oven.
In a separate mixing bowl, combine the nonfat Greek yogurt, light cream cheese, and egg white. Add in the vanilla extract and the remaining sweetener. Whisk together until the mixture is completely smooth and creamy.
Pour the creamy yogurt mixture over the pre-baked almond flour crust, smoothing the top with a spatula.
Return the dish to the oven and bake for 18-22 minutes, or until the edges are set and the center is slightly wobbly.
Remove the cheesecake from the oven and allow it to cool to room temperature. Then, chill in the refrigerator for at least 2 hours to fully set.
Before serving, top the chilled cheesecake with fresh mixed berries.
Slice and serve this protein-packed dessert, enjoying its creamy texture complemented by the crunchy almond crust and fresh burst of berries.