YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
Baked Greek yogurt and vanilla whey protein over a light almond flour crust, topped with fresh blueberries for a texture that is incredibly silky.
INGREDIENTS
0.75 cup Non-fat Plain Greek Yogurt
12 grams Vanilla Whey Protein Isolate
0.25 cup Liquid Egg Whites
20 grams Almond Flour
60 grams Fresh Blueberries
1 teaspoon Vanilla Extract
1 tablespoon Monkfruit Sweetener
PREPARATION
Preheat oven to 325°F and line a small ramekin or springform pan with parchment paper.
Press the almond flour into the bottom of the dish to form a thin, even crust.
In a mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and monkfruit until completely smooth.
Pour the yogurt mixture over the almond crust and top with fresh blueberries.
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
Allow to cool at room temperature, then refrigerate for at least 2 hours to achieve a firm, silky texture.