YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Fresh Berries
Individual cheesecake made with Greek yogurt and vanilla protein, baked over a nutty almond crust and topped with juicy fresh berries.
INGREDIENTS
150g Low-fat Greek Yogurt
15g Vanilla Whey Protein Powder
30g Liquid Egg Whites
14g Almond Flour
5g Coconut Oil, melted
7g Honey
80g Fresh Strawberries
PREPARATION
Preheat your oven to 325°F.
Combine the almond flour, melted coconut oil, and honey in a bowl until a crumbly dough forms.
Press the dough firmly into the bottom of a 4-inch ramekin or mini springform pan to create the crust.
Whisk the Greek yogurt, protein powder, and egg whites together until the batter is silky and smooth.
Pour the yogurt mixture over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
Let the cheesecake cool completely at room temperature before chilling in the refrigerator for at least two hours.
Garnish with the fresh berries just before serving for a vibrant finish.