YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A light and creamy dessert that delivers a rich cheesecake flavor with a high-protein twist. This indulgent treat features a smooth, tangy filling made with Greek yogurt, fat-free cream cheese, and a hint of vanilla whey protein, all set atop a delicate almond flour crust and topped with fresh blueberries for a burst of color and natural sweetness.
INGREDIENTS
150g Nonfat Greek Yogurt
60g Fat-Free Cream Cheese
15g Vanilla Whey Protein Isolate
2 large Egg Whites
15g Almond Flour
50g Fresh Blueberries
PREPARATION
Preheat your oven to 350°F if you prefer a slightly warm cheesecake, or chill in the refrigerator for a firmer texture.
In a bowl, combine the nonfat Greek yogurt, fat-free cream cheese, and vanilla whey protein isolate. Mix until smooth and creamy.
Lightly whisk the egg whites in a separate bowl until just blended, then gently fold them into the yogurt mixture, ensuring minimal foam to maintain a silky texture.
Mix in the almond flour until fully incorporated. The almond flour acts as a subtle thickener and helps bind the ingredients.
Pour the cheesecake mixture into a small, lined or lightly greased ramekin or dessert dish.
Top the cheesecake with fresh blueberries, pressing them gently into the surface.
For a chilled dessert, cover and refrigerate for at least 2 hours to set, or if desired, lightly bake in the preheated oven for 12-15 minutes until just set (be cautious not to overbake to maintain the creamy texture).
Serve chilled and enjoy this high-protein, refreshing dessert.