YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
A light yet indulgent cheesecake that combines creamy nonfat Greek yogurt with a hint of fat-free cream cheese and a touch of vanilla-infused whey protein, all set on a delicate almond flour crust. This dessert offers a satisfying balance of tangy and sweet, perfect as a guilt-free treat that delights both the palate and the body.
INGREDIENTS
1/8 cup Almond Flour (14g)
200g Nonfat Greek Yogurt
50g Fat-Free Cream Cheese
0.5 scoop Vanilla Whey Protein Isolate (15g)
1 packet Stevia
1/4 tsp Vanilla Extract
1/2 tsp Lemon Juice
PREPARATION
Preheat your oven to 350°F if you wish to lightly toast the crust for extra flavor. Otherwise, you can use the crust as a no-bake base.
In a small bowl, combine the almond flour with a tiny drizzle of water or egg white (optional) just to help it stick together. Press this mixture evenly into the base of a small springform or ramekin dish to form the crust.
In a blender or food processor, blend together the nonfat Greek yogurt, fat-free cream cheese, whey protein isolate, stevia, vanilla extract, and lemon juice until the mixture is completely smooth and creamy.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
For a no-bake version, refrigerate the cheesecake for at least 3 hours until it sets. If you prefer a slightly firmer texture with a toasted crust, place the assembled cheesecake in the preheated oven for 8-10 minutes, then allow it to cool completely and chill in the refrigerator before serving.
Serve chilled and enjoy your high-protein, low-calorie cheesecake dessert.