YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Whipped Greek yogurt and vanilla protein baked into a grain-free almond crust, topped with fresh raspberries for a bright, velvety finish.
INGREDIENTS
3 tbsp Almond Flour
2 tsp Maple Syrup
170g Nonfat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
2 large Egg Whites
0.5 cup Raspberries
PREPARATION
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.
Combine the almond flour with one teaspoon of maple syrup in a small bowl, stirring until a crumbly dough forms.
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and the remaining teaspoon of maple syrup until the batter is completely smooth.
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes or until the edges are set and the center has a slight, firm jiggle.
Remove from the oven and let it cool to room temperature before placing it in the refrigerator for at least two hours to set.
Top with fresh raspberries just before serving for a burst of tart flavor.