YOUR SOLIN GENERATED RECIPE
Silky Vanilla Protein Cheesecake with Mixed Berries
Indulge in this luxuriously silky cheesecake that artfully blends vanilla whey protein, light cottage cheese, and Greek yogurt into a smooth, decadent filling perched on a crisp almond flour crust. Topped with a refreshing medley of mixed berries and a delicate honey drizzle, this dessert strikes a harmonious balance between protein-packed satisfaction and a sweet, comforting treat.
INGREDIENTS
1/3 cup Almond Flour (35g)
1/2 cup Low-Fat Cottage Cheese (113g)
1/2 cup Nonfat Greek Yogurt (112g)
1 scoop Vanilla Whey Protein Powder (30g)
1/2 cup Egg Whites (100g)
1/2 cup Mixed Berries (75g)
2 tsp Honey (14g)
PREPARATION
Preheat your oven to 350°F (175°C).
In a bowl, combine the almond flour with a light spray of cooking oil or a few drops of water to help bind it slightly. Press the mixture firmly into the bottom of a small, springform pan to form an even crust.
In a blender or food processor, blend the low-fat cottage cheese, nonfat Greek yogurt, vanilla whey protein powder, and egg whites until the mixture is silky smooth.
Pour the cheesecake filling over the almond flour crust, smoothing it out evenly.
Bake in the preheated oven for about 20-25 minutes or until the edges are set and the center still has a slight wobble.
Allow the cheesecake to cool completely at room temperature, then chill in the refrigerator for at least 2 hours to set.
Before serving, top the cheesecake with the fresh mixed berries and drizzle with honey.
Slice and serve this refreshing, protein-packed dessert chilled.