YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A refreshingly light yet indulgent cheesecake dessert that combines the tanginess of Greek yogurt with the creaminess of low-fat cream cheese and a hint of whey protein, all set atop a delicate almond flour crust. This dessert is designed to satisfy your sweet cravings while keeping you within your calorie and protein goals.
INGREDIENTS
170g Nonfat Greek Yogurt
25g Whey Protein Isolate
14g Low-Fat Cream Cheese
20g Almond Flour
PREPARATION
In a blender or food processor, combine the nonfat Greek yogurt, whey protein isolate, and low-fat cream cheese. Blend until the mixture is smooth and creamy.
Lightly toast the almond flour in a dry skillet over low heat for 1-2 minutes to enhance its nutty flavor (optional). Allow it to cool.
Mix the almond flour into the blended yogurt mixture until evenly incorporated. This forms a slightly thicker batter that will serve as both your cheesecake filling and crust base.
Press the mixture firmly into a small serving dish or ramekin, ensuring an even layer throughout.
Refrigerate the cheesecake for at least 2 hours to allow it to set and the flavors to meld.
Serve chilled and enjoy this protein-packed, creamy dessert.