YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A delightful, protein-packed cheesecake with a light almond flour crust and a luxuriously creamy filling of nonfat Greek yogurt, low-fat cream cheese, and a hint of vanilla. This dessert marries indulgence with nutrition, delivering a satisfying treat that fits your macro goals.
INGREDIENTS
0.125 cup Almond Flour (17g)
1 Egg White (33g)
0.5 cup Nonfat Greek Yogurt (120g)
3 oz Low-Fat Cream Cheese (85g)
0.5 scoop Vanilla Whey Protein Powder (15g)
PREPARATION
Preheat your oven to 350°F (175°C).
In a small bowl, combine the almond flour and the egg white. Mix until a crumbly dough forms.
Press the almond flour mixture evenly into the bottom of a small, greased springform pan to form the crust.
In a separate bowl, blend the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein powder until the mixture is completely smooth.
Pour the creamy filling over the prepared crust and smooth the top with a spatula.
Bake in the preheated oven for 18-20 minutes, or until the edges begin to set.
Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to firm up.
Slice and enjoy your guilt-free, protein-packed cheesecake.