YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Savor a light and creamy cheesecake that blends nonfat Greek yogurt, a hint of egg white for structure, and a touch of protein powder for an extra boost. This delightful dessert is crowned with a medley of fresh mixed berries, all set atop a crisp almond flour crust drizzled with a hint of melted butter and honey. Enjoy a dessert that’s as nutritious as it is indulgent!
INGREDIENTS
150g Nonfat Greek Yogurt
1 Egg White (approx. 30g)
1/4 scoop Unflavored Protein Powder
1/2 cup Mixed Berries (75g)
22g Almond Flour
1 tsp Melted Butter
1 tsp Honey
PREPARATION
Preheat your oven to 350°F (175°C).
In a small bowl, combine the almond flour with melted butter to form a crumbly mixture. Press this mixture evenly into the base of a small, oven-safe ramekin to create a thin crust. Bake the crust for about 8-10 minutes until lightly golden and set. Remove and let cool slightly.
While the crust is cooling, blend together the nonfat Greek yogurt, egg white, and unflavored protein powder in a separate bowl until smooth. Sweeten the mixture lightly with the teaspoon of honey.
Pour the creamy yogurt mixture over the slightly cooled almond flour crust in the ramekin.
Top the cheesecake with fresh mixed berries evenly spread over the surface.
Place the ramekin in the oven and bake for 15-18 minutes, or until the filling is set but still has a slight wobble in the center.
Remove from the oven and allow the cheesecake to cool to room temperature. Chill in the refrigerator for at least 1 hour before serving for the best texture.
Enjoy your nutrient-packed, light Greek Yogurt Protein Cheesecake with Mixed Berries as a satisfying dessert!