YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Enjoy a light twist on cheesecake that’s both satisfying and delicious. This dessert blends creamy nonfat Greek yogurt, a hint of whey protein, and a touch of fat-free cream cheese, all atop a delicate almond flour crust. Topped with a scattering of juicy mixed berries and a squeeze of lemon, every bite bursts with tangy freshness and smooth texture, perfect for a healthful treat.
INGREDIENTS
0.75 cup nonfat Greek yogurt
0.5 scoop whey protein isolate (approx 15g)
1 oz fat-free cream cheese
0.25 cup almond flour
0.5 cup mixed berries
1 tsp lemon juice
1 tsp sweetener (optional)
PREPARATION
Preheat a small pan or dish in the fridge for the crust set-up.
In a small bowl, combine the almond flour with a tiny splash of water (or a few drops of lemon juice) until it holds together slightly, then press this mixture evenly into the bottom of your serving dish to form a firm crust.
In another bowl, whisk together the nonfat Greek yogurt, whey protein isolate, fat-free cream cheese, lemon juice, and sweetener (if using) until the mixture is smooth and creamy.
Spoon the yogurt mixture over the almond flour crust, smoothing out the top.
Gently top the cheesecake layer with mixed berries, spreading them evenly.
Chill the cheesecake in the refrigerator for at least 2 hours to allow the flavors to meld and the texture to firm up.
Serve chilled and enjoy this protein-packed, tangy dessert.