YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Mixed Berries
Enjoy a luxuriously silky cheesecake that blends the tang of nonfat Greek yogurt with the creaminess of fat-free cottage cheese and a hint of vanilla protein, all nestled on a crunchy almond flour crust. Topped with fresh mixed berries and a drizzle of honey, this refreshing dessert is as pleasing to your palate as it is perfectly balanced to fuel your body.
INGREDIENTS
0.75 cup Nonfat Greek Yogurt (184g)
0.5 cup Fat-Free Cottage Cheese (120g)
7.5g Vanilla Whey Protein Isolate
0.25 cup Almond Flour (28g)
0.5 cup Mixed Berries (75g)
1 tsp Honey (7g)
1 tbsp Lemon Juice (15g)
0.5 tsp Vanilla Extract (2.5g)
PREPARATION
Preheat your oven to 350°F if you prefer a slightly set crust, or keep it no-bake for a creamier texture.
In a small bowl, mix the almond flour with a few drops of water or a tiny bit of the lemon juice until it holds together slightly. Press this mixture evenly into the base of a small serving dish to form a crust.
In a blender or food processor, combine the nonfat Greek yogurt, fat-free cottage cheese, vanilla whey protein isolate, lemon juice, and vanilla extract until the mixture is silky smooth.
Taste and add the honey to sweeten the mixture to your liking. Blend again briefly to incorporate.
Spoon the cheesecake mixture over the almond flour crust, smoothing the top.
Top the cheesecake with mixed berries, arranging them beautifully over the surface.
Chill in the refrigerator for at least 2 hours to allow the flavors to meld and the dessert to set.
Serve chilled and enjoy a protein-packed, guilt-free dessert.