YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
Enjoy a light, tangy, and protein-packed cheesecake that redefines dessert. The creamy blend of nonfat Greek yogurt and vanilla whey protein creates a silky filling with a subtle sweetness from honey and a refreshing hint of lemon, all atop a delicate almond flour crust. Topped with fresh blueberries, this dessert is a delightful blend of textures and flavors that will satisfy your sweet tooth while keeping your macros in check.
INGREDIENTS
200g Nonfat Greek Yogurt
0.75 scoop Vanilla Whey Protein Powder (approx. 22.5g)
15g Almond Flour
2 tsp Honey
20g Blueberries
1 tsp Fresh Lemon Juice
PREPARATION
Preheat a small oven-safe ramekin by placing it in the fridge to cool while you prepare the ingredients.
In a mixing bowl, combine the Greek yogurt, whey protein powder, honey, and lemon juice. Whisk the ingredients thoroughly until the mixture is completely smooth and creamy.
Evenly press the almond flour into the bottom of the ramekin to form a light, crispy crust layer.
Pour the creamy yogurt mixture over the almond flour crust, smoothing the top with a spatula.
Cover the ramekin with plastic wrap and refrigerate for at least 2 hours to allow the cheesecake to set.
Before serving, garnish the cheesecake with fresh blueberries on top for a burst of flavor and color.
Enjoy your protein-packed cheesecake as a delicious, guilt-free dessert!