YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Baked Greek yogurt and vanilla protein cheesecake with an almond flour crust, topped with a vibrant and jammy berry compote.
INGREDIENTS
1 cup Nonfat Greek Yogurt
1 scoop Vanilla Whey Protein Powder
1/4 cup Liquid Egg Whites
1/4 cup Almond Flour
1 tablespoon Maple Syrup
1/2 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a small bowl, combine the almond flour and maple syrup until a crumbly dough forms, then press it firmly into the bottom of the prepared pan.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and liquid egg whites until the batter is completely smooth and free of lumps.
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes or until the edges are set and slightly golden, but the center still has a slight jiggle.
Remove from the oven and allow to cool at room temperature for 30 minutes before transferring to the refrigerator.
While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a thick sauce.
Top the chilled cheesecake with the warm berry compote and refrigerate for at least 2 hours before serving.