YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Fresh Berries
A decadent yet guilt-free dessert that combines the creaminess of nonfat Greek yogurt, a hint of tang from reduced-fat cream cheese, and the delicate sweetness of fresh berries atop a light graham cracker crust. Finished with a drizzle of honey and almond butter with a sprinkling of walnuts, every bite delivers a silky texture and balanced flavor, making it the perfect protein-packed treat.
INGREDIENTS
20 g Graham Cracker Crumbs
1 cup Nonfat Greek Yogurt
1 large Egg White
1 oz Reduced-Fat Cream Cheese
50 g Mixed Fresh Berries
1 teaspoon Honey
1 tbsp Almond Butter
1 teaspoon Chopped Walnuts
PREPARATION
Preheat the oven to 350°F.
Press the graham cracker crumbs evenly into the base of a small, oven-safe serving dish to form a light crust.
In a large mixing bowl, whisk together the nonfat Greek yogurt, egg white, and reduced-fat cream cheese until the mixture is smooth and creamy.
Pour the yogurt mixture over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 15-18 minutes or until the edges begin to set. Remove from the oven and let cool to room temperature.
Top the cooled cheesecake with mixed fresh berries.
Drizzle honey over the berries, then add a dollop of almond butter and sprinkle the chopped walnuts on top for added texture and flavor.
Chill in the refrigerator for at least 1 hour before serving to enhance the silky texture.