YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Berry Compote
Enjoy a lighter twist on a classic cheesecake with this Greek Yogurt Protein Cheesecake. Creamy nonfat Greek yogurt meets a hint of protein powder and delicate sweetness, all nestled on a single-serving biscuit crust. Topped with a vibrant berry compote, this dessert is a delectable balance of tangy, sweet, and subtly crunchy textures, perfect for satisfying your sweet cravings while keeping your macros in check.
INGREDIENTS
30g Low-Fat Digestive Biscuits
200g Nonfat Greek Yogurt
14g Whey Protein Powder
1 Egg White (33g)
21g Honey (approximately 3 tsp)
75g Mixed Berries
PREPARATION
Preheat your oven to 325°F if you prefer a slightly set cheesecake, otherwise you can chill it to set without baking.
Lightly crush the digestive biscuits until they reach a fine crumb consistency. Press the crumbs evenly into the bottom of a small, individual springform pan or ramekin to form the crust.
In a mixing bowl, combine the nonfat Greek yogurt, whey protein powder, and egg white. Whisk until the mixture is smooth and homogeneous. Stir in the honey to sweeten the cheesecake filling.
Gently pour the mixture over the prepared biscuit crust, smoothing the top with a spatula.
For a baked version, place the pan in the preheated oven and bake for 15-20 minutes until the edges are set but the center remains slightly jiggly. For a no-bake version, cover and refrigerate for at least 3-4 hours until firm.
While the cheesecake sets, prepare the berry compote. In a small saucepan, add the mixed berries and a splash of water. Warm over low heat until the berries soften and release their juices, about 5 minutes. Allow it to cool.
Once the cheesecake is set, spoon the cooled berry compote evenly over the top. Serve chilled and enjoy this protein-packed, refreshing dessert.