YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
A light yet indulgent protein-packed cheesecake dessert that blends creamy nonfat Greek yogurt and low-fat cottage cheese with a hint of vanilla protein, seated on a crisp graham cracker crust and topped with a medley of fresh berries. This dessert is satisfying and balanced, offering a smooth texture and a burst of berry freshness in every bite.
INGREDIENTS
0.75 cup Nonfat Greek Yogurt (0%)
0.5 cup Low-Fat Cottage Cheese
0.33 scoop Vanilla Whey Protein Powder
0.25 cup Graham Cracker Crumbs
0.5 cup Mixed Fresh Berries
PREPARATION
Preheat the oven to 350°F (if you wish to lightly toast the crust, otherwise, no baking is required for the filling).
In a small bowl, mix the graham cracker crumbs evenly and press them into the base of a small tart or cheesecake pan to form the crust.
In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, and vanilla whey protein powder until the mixture is smooth and creamy.
Pour the creamy mixture over the pressed graham cracker crust, smoothing the top with a spatula.
Chill the cheesecake in the refrigerator for at least 2 hours to allow it to set properly.
Just before serving, top the cheesecake with mixed fresh berries. Enjoy a dessert that's both refreshingly light and protein-packed.