YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
Enjoy a creamy protein-packed cheesecake that cleverly blends nonfat Greek yogurt with a hint of whey protein and fluffy egg whites, all nestled atop a delicate almond flour crust and finished with a fresh burst of tangy raspberries. This dessert is light yet indulgent, perfect for those looking to savor a sweet treat while staying aligned with their nutritional goals.
INGREDIENTS
1 cup Nonfat Greek Yogurt (200g)
0.75 scoop Whey Protein Isolate (22.5g)
2 large Egg Whites (~66g)
2 tablespoons Almond Flour (15g)
1/4 cup Fresh Raspberries (30g)
PREPARATION
Preheat your oven to 350°F.
Prepare the crust by evenly pressing the almond flour into the bottom of a small, lightly greased springform or mini cheesecake pan.
In a mixing bowl, whisk together the nonfat Greek yogurt, whey protein isolate, and egg whites until the mixture is smooth and uniformly combined.
Pour the yogurt mixture over the crust in the pan, using a spatula to smooth out the top.
Bake in the preheated oven for 18-22 minutes or until the edges just begin to set. The center should remain slightly jiggly.
Remove from the oven and allow the cheesecake to cool to room temperature.
Top with fresh raspberries just before serving, and enjoy your light, protein-packed dessert.