YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A creamy, protein-packed cheesecake perfect for dessert! This treat features a luscious blend of nonfat Greek yogurt, low-fat cottage cheese, and a hint of whey protein to boost protein levels, all set on a delicate almond flour crust and topped with a vibrant mix of berries.
INGREDIENTS
1 cup Nonfat Greek Yogurt (245g)
1/2 cup Low-Fat Cottage Cheese (110g)
1/2 scoop Whey Protein Isolate (15g)
1/4 cup Almond Flour (28g)
1/2 cup Mixed Berries (75g)
PREPARATION
Preheat your oven to 350°F (175°C).
In a small bowl, mix the almond flour with a few drops of water or a light sweetener to form a slightly sticky dough. Press the mixture evenly into the bottom of a small, oven-safe dish to create the crust.
Bake the crust in the preheated oven for about 8-10 minutes until just set and lightly golden. Remove from oven and let cool completely.
In a large mixing bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, and whey protein isolate. Whisk together until the mixture is smooth and creamy.
Pour the creamy filling over the cooled almond flour crust, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 2 hours or until it is thoroughly chilled and set.
Before serving, gently top the cheesecake with the mixed berries. Enjoy your protein-packed dessert!