YOUR SOLIN GENERATED RECIPE
Creamy Protein Cheesecake with Mixed Berries
Indulge in a lighter twist on a classic cheesecake, featuring a creamy blend of low-fat cream cheese, non-fat Greek yogurt, egg whites, and a scoop of whey protein for an extra protein boost, all set on a delicate almond flour crust and topped with mixed berries for a burst of freshness.
INGREDIENTS
4 oz Low-Fat Cream Cheese
1/2 cup Non-Fat Greek Yogurt
3 Egg Whites
1 scoop Whey Protein Powder
1/8 cup Almond Flour
2 tsp Honey
1/2 cup Mixed Berries
PREPARATION
Preheat your oven to 350°F and prepare a small springform pan by lightly spraying it with non-stick spray.
In a large bowl, blend the low-fat cream cheese and non-fat Greek yogurt until smooth and creamy.
Add the egg whites and whey protein powder to the mixture, stirring until thoroughly combined and smooth.
In a separate small bowl, mix the almond flour with 2 teaspoons of honey until a crumbly mixture forms.
Press the almond flour crust mixture evenly into the bottom of the prepared pan.
Pour the cheesecake filling onto the crust, smoothing the top with a spatula.
Bake in the preheated oven for about 20-25 minutes or until the edges are set and the center still has a slight jiggle.
Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours to set.
Once chilled, top with mixed berries just before serving for a fresh, fruity burst.