YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Fresh Berries
Enjoy a light and luscious dessert that blends the creaminess of fat-free cream cheese with tangy nonfat Greek yogurt, all set atop a delicate almond flour crust. Fresh mixed berries and a drizzle of honey add a naturally sweet finish to this protein-packed, satisfying cheesecake that’s both refreshing and indulgent.
INGREDIENTS
1/4 cup almond flour
3 oz fat-free cream cheese
3/4 cup nonfat Greek yogurt
3/4 cup mixed berries
1 tablespoon honey
PREPARATION
Preheat your oven to 350°F (175°C).
In a small bowl, combine the almond flour with a tiny pinch of salt if desired. Press the almond flour evenly into the base of a miniature springform pan or ramekin to form a compact crust.
Bake the crust for about 8-10 minutes until lightly golden. Remove from the oven and allow it to cool completely.
In a mixing bowl, blend the fat-free cream cheese and nonfat Greek yogurt until smooth and creamy. This is your cheesecake filling.
Pour the creamy mixture over the cooled almond flour crust, smoothing out the top with a spatula.
Gently fold in most of the mixed berries into the filling, reserving a few to decorate the top.
Refrigerate the cheesecake for at least 2 hours to set and to develop the flavors.
Before serving, drizzle the honey over the cheesecake and garnish with the reserved berries. Enjoy your silky, protein-rich dessert!