YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Indulge in a lighter, protein-packed cheesecake dessert that balances creamy non-fat Greek yogurt with low-fat cream cheese, a hint of lemon zest, and a subtle touch of whey protein—all set on a delicate almond flour crust and topped with a burst of fresh mixed berries and a drizzle of honey.
INGREDIENTS
1/4 cup almond flour (28g)
2/3 cup non-fat Greek yogurt (170g)
2 oz low-fat cream cheese (56g)
1/4 scoop whey protein isolate (8g)
1/4 cup mixed berries (37g)
1 tsp honey (7g)
Dash of lemon zest
1 pack stevia
PREPARATION
Preheat your oven to 350°F (175°C).
Mix the almond flour with a tiny pinch of stevia and a dash of melted low-fat cream cheese if you desire a slightly cohesive crust. Press this mixture evenly into the base of a small, springform pan to form your crust.
In a bowl, combine the non-fat Greek yogurt, low-fat cream cheese, whey protein isolate, lemon zest, and a touch more stevia. Whisk until the mixture is smooth and uniform.
Pour the creamy filling onto the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 15-18 minutes, just until the edges begin to set. The center should remain slightly jiggly.
Remove from the oven and let it cool to room temperature. Chill in the refrigerator for at least 2 hours to firm up.
Before serving, top with the mixed berries and drizzle the honey over the top for a natural burst of sweetness.
Slice and enjoy your protein-packed cheesecake dessert!