YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
A protein-packed cheesecake with a lightly pressed almond base, baked until set and topped with a warm, bursting berry compote.
INGREDIENTS
1 cup Non-fat Greek Yogurt
18 grams Vanilla Protein Powder
60 grams Egg Whites
15 grams Almond Flour
12 grams Almond Butter
100 grams Mixed Berries
1 teaspoon Vanilla Extract
1 tablespoon Monk Fruit Sweetener
PREPARATION
Preheat oven to 325°F (160°C).
Mix almond flour and almond butter in a small bowl until crumbly, then press into the bottom of a 4-inch springform pan.
Whisk together Greek yogurt, protein powder, egg whites, vanilla extract, and monk fruit until completely smooth.
Pour the yogurt mixture over the almond base.
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
While the cheesecake bakes, heat mixed berries in a small saucepan over medium heat until they soften and release their juices.
Allow the cheesecake to cool completely in the refrigerator for at least 2 hours.
Top with the berry compote before serving.