YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Mixed Berries
Baked Greek yogurt and vanilla protein cheesecake with a grain-free almond base, topped with a vibrant medley of warm, bursting mixed berries.
INGREDIENTS
1 cup 2% Greek Yogurt
1/4 cup Liquid Egg Whites
1/4 scoop Vanilla Whey Protein Powder
4 tablespoons Almond Flour
1/2 cup Mixed Berries
1 tablespoon Maple Syrup
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
In a small bowl, mix the almond flour with one teaspoon of the maple syrup until it reaches a crumbly consistency, then press it firmly into the bottom of the pan.
In a separate mixing bowl, whisk together the Greek yogurt, liquid egg whites, vanilla protein powder, and the remaining maple syrup 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 but the center still has a slight, custard-like jiggle.
Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator to set for at least 2 hours.
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they soften and release their natural juices into a thick sauce.
Top the chilled cheesecake with the warm berry compote just before serving.