YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A light and indulgent cheesecake inspired dessert that combines tangy nonfat Greek yogurt with a hint of low‐fat cream cheese, all supported by a delicate almond flour crust and topped with a sumptuous drizzle of almond butter, walnuts, and a touch of honey and coconut oil for a delightful crunch and sweet finish.
INGREDIENTS
0.75 cup Nonfat Greek Yogurt (183g)
1 oz Low-Fat Cream Cheese (28g)
1 large Egg White (33g)
0.125 cup Almond Flour (14g)
0.25 cup Low-Fat Cottage Cheese (62g)
1 tbsp Almond Butter (16g)
0.4 oz Toasted Walnuts (11g)
1 tsp Honey (7g)
0.5 tsp Coconut Oil (2.5g)
0.25 tsp additional Honey (2g)
PREPARATION
Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or ramekin.
In a small bowl, combine the almond flour with a tiny drizzle of coconut oil to form a crumbly crust. Press this mixture into the base of the pan to create an even layer.
In a blender or food processor, blend together the nonfat Greek yogurt, low-fat cream cheese, and egg white until smooth.
Pour the cheesecake filling over the crust in the pan, smoothing the top with a spatula.
Place in the oven and bake for 20-25 minutes or until the edges are slightly set. The center may still be a little soft.
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to set completely.
Before serving, gently spread the low-fat cottage cheese over the top of the cheesecake.
Drizzle almond butter evenly over the cottage cheese, then sprinkle the toasted walnuts on top.
Finish with a delicate drizzle of honey and a light drizzle of coconut oil (plus an extra 0.25 tsp of honey) to enhance the flavors.
Serve chilled and enjoy this creamy, protein-packed treat!