YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
Enjoy a light and creamy protein-packed cheesecake that satisfies your sweet tooth without overloading on calories. This dessert features a smooth blend of nonfat Greek yogurt, a hint of vanilla whey, and the delicate sweetness of a honey drizzle, all set atop a subtle almond flour crust and crowned with fresh, vibrant berries.
INGREDIENTS
250g Nonfat Greek Yogurt
0.5 scoop (15g) Whey Protein Isolate (Vanilla)
1 large Egg White
1/8 cup Almond Flour
1/2 cup Mixed Fresh Berries
1 teaspoon Honey
PREPARATION
Preheat your oven to 350°F if you choose to set your crust with a brief bake. Otherwise, you can serve it chilled.
In a small bowl, mix the almond flour with a tiny splash of water until it forms a slightly sticky consistency. Press this mixture evenly into the base of a small, oven-safe dish to create your crust.
If baking, pre-bake the crust for about 8 minutes to help it firm up, then allow it to cool.
In a blender or mixing bowl, combine the nonfat Greek yogurt, half scoop of vanilla whey protein isolate, and the egg white. Blend until the mixture is completely smooth.
Pour the creamy mixture over the cooled almond flour crust, smoothing out the top with a spatula.
Refrigerate the cheesecake for at least 2 hours to allow it to set properly.
Before serving, top with the fresh mixed berries and drizzle the teaspoon of honey over the top.
Enjoy your protein-packed cheesecake as a guilt-free, delicious dessert.