YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Indulge in a light and tangy protein-packed cheesecake that reimagines the classic dessert with a twist of Greek yogurt and whey protein. This no-bake treat layers a delicate oat bran and almond flour crust with a silky, creamy filling enriched by egg whites and a hint of vanilla. Finished with a burst of fresh blueberries drizzled with a touch of sugar-free syrup, it's a dessert that satisfies your sweet cravings while supporting your protein goals.
INGREDIENTS
3/4 cup Nonfat Greek Yogurt (170g)
2 large Egg Whites (66g)
1/2 scoop Whey Protein Isolate (Vanilla, approx.15g)
1/4 cup Oat Bran (22g)
1 tbsp Almond Flour (7g)
1 tsp Coconut Oil (5g)
1/4 cup Blueberries (37g)
1 tsp Sugar-Free Syrup (5g)
PREPARATION
In a small bowl, combine the oat bran and almond flour. Melt the coconut oil slightly and mix it into the dry ingredients to form a crumbly crust.
Press the crust mixture evenly into the base of a small, lined springform pan or mini cheesecake mold. Place it in the fridge to firm up while preparing the filling.
In another bowl, whisk together the nonfat Greek yogurt, egg whites, and whey protein isolate until the mixture is smooth and fully incorporated.
Pour the creamy yogurt mixture over the chilled crust, smoothing the top with a spatula.
Top the cheesecake with fresh blueberries and drizzle sugar-free syrup over them.
Refrigerate the assembled cheesecake for at least 3 hours, or until set, before serving.
Enjoy your creamy, protein-packed dessert!