YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake Parfait
Creamy Greek yogurt and whipped cottage cheese layered with fresh raspberries and finished with a handful of crunchy toasted sourdough.
INGREDIENTS
200g Non-fat Greek Yogurt
1/4 cup Low-fat Cottage Cheese
1/2 slice Sourdough Bread
1/2 tsp Butter
1/4 cup Raspberries
PREPARATION
Place the Greek yogurt and cottage cheese in a blender or food processor and blend until completely smooth and aerated.
Stir in a drop of vanilla extract and your preferred zero-calorie sweetener if desired.
Cut the sourdough bread into very small cubes.
Melt the butter in a small skillet over medium heat and toast the bread cubes until they are golden brown and crisp.
In a glass or small bowl, layer half of the creamy yogurt mixture.
Add a layer of fresh raspberries and half of the toasted sourdough crumbles.
Top with the remaining yogurt mixture and finish with the rest of the berries and the crunchy sourdough bits.