YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
Baked Greek yogurt and vanilla protein cheesecake on a nutty almond crust, topped with a handful of bursting fresh berries.
INGREDIENTS
3/4 cup Non-fat Plain Greek Yogurt
8 grams Vanilla Whey Protein Powder
1 large Egg White
4 tablespoons Almond Flour
1/2 cup Fresh Mixed Berries
1 teaspoon Coconut Oil
1 tablespoon Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large ramekin with a touch of coconut oil.
In a small bowl, combine the almond flour and the teaspoon of coconut oil until the mixture resembles wet sand.
Press the almond flour mixture firmly into the bottom of your prepared pan to create a thin, even crust.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and monk fruit sweetener until the batter is completely smooth and lump-free.
Pour the cheesecake batter 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 just a slight jiggle.
Remove from the oven and allow it to cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.
Once chilled, top with the fresh mixed berries and serve cold.