YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Mixed Berries
Savor a refined, protein-packed cheesecake that blends the creaminess of nonfat Greek yogurt, the lightness of egg whites, and a hint of vanilla whey protein for an indulgent yet nutritious treat. Topped with a medley of fresh mixed berries and a delicate almond meal crust, this dessert offers a silky texture and bright, tangy bursts of flavor.
INGREDIENTS
6 oz Nonfat Greek Yogurt
2 large Egg Whites
0.5 scoop Vanilla Whey Protein Isolate
1 oz Light Cream Cheese
15g Almond Meal
0.5 cup Mixed Berries
PREPARATION
Preheat your oven to 350°F if you prefer a lightly baked texture, otherwise this cheesecake can be enjoyed chilled.
In a blender or food processor, combine the Greek yogurt, egg whites, vanilla whey protein isolate, and light cream cheese. Blend until the mixture is smooth and silky.
For a light crust, mix the almond meal with a few drops of water until it forms a crumbly mixture. Press this into the bottom of a small, grease-free baking dish or individual serving ramekins.
Pour the blended cheesecake mixture evenly over the almond meal base.
Bake in the preheated oven for 12-15 minutes just to set the cheesecake slightly. If you prefer a no-bake version, simply refrigerate for at least 2 hours until firm.
Top with the fresh mixed berries before serving. Enjoy your delicately creamy, protein-rich dessert!