YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Velvety Greek yogurt and vanilla protein baked over a toasted almond crust, finished with a bright and tangy raspberry swirl.
INGREDIENTS
3/4 cup Non-fat Greek Yogurt
15g Vanilla Whey Protein Powder
1 large Egg White
3 tbsp Almond Flour
2 tsp Maple Syrup
1 tsp Coconut Oil
1/4 cup Fresh Raspberries
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or ramekin.
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
Press the almond flour mixture firmly into the bottom of the prepared pan to form a crust.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and 1 teaspoon of maple syrup until completely smooth.
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
Mash the fresh raspberries with the remaining 1 teaspoon of maple syrup in a small bowl, then drop small spoonfuls onto the cheesecake and swirl with a toothpick.
Bake for 20-25 minutes until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow to cool at room temperature before refrigerating for at least 2 hours to fully set.