YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Enjoy a refreshing, protein-packed cheesecake that combines tangy Greek yogurt with a light, velvety cream cheese blend, perfectly balanced with a subtle crunch from an almond flour crust and vibrant mixed berries on top. This dessert offers a guilt-free indulgence that is both satisfying and supportive of your fitness goals.
INGREDIENTS
150g Nonfat Greek Yogurt
60g Low-Fat Cream Cheese
1 large Egg White (approx. 33g)
10g Vanilla Whey Protein Isolate Powder
75g Mixed Berries
15g Almond Flour
PREPARATION
Preheat your oven to 325°F (163°C).
Lightly grease or line a small baking dish or ramekin with parchment paper.
In a small bowl, combine the almond flour with a tiny pinch of sweetener if desired, then press it evenly into the bottom of your dish to form a thin crust.
In a blender or food processor, blend the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla whey protein powder until smooth and creamy. Taste and adjust sweetness if needed with a sugar substitute or a small amount of natural sweetener.
Pour the blended mixture over the almond flour crust, smoothing the top with a spatula.
Place the dish in the preheated oven and bake for about 15 minutes, or until the cheesecake is just set in the middle.
Remove the cheesecake from the oven and let it cool to room temperature.
Top the cooled cheesecake with the mixed berries.
For best results, chill the cheesecake in the refrigerator for at least 1 hour before serving to allow it to firm up further.