YOUR SOLIN GENERATED RECIPE
High-Protein Greek Yogurt Cheesecake with Mixed Berries
A velvety Greek yogurt cheesecake baked with a grain-free almond crust and topped with a vibrant medley of warm, bursting mixed berries.
INGREDIENTS
1 cup Nonfat Greek Yogurt
2 large Egg Whites
0.3 scoop Vanilla Whey Protein Isolate
3 tablespoons Almond Flour
0.75 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch ramekin or springform pan.
In a small bowl, mix the almond flour with a teaspoon of water and a pinch of stevia or monk fruit until it forms a crumbly paste.
Press the almond mixture firmly into the bottom of the prepared pan to create a thin crust.
In a separate mixing bowl, whisk together the Greek yogurt, egg whites, and vanilla protein powder 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 jiggle.
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow it to fully set.
While the cheesecake is chilling, place the mixed berries in a small saucepan over medium-low heat for 3-5 minutes until they soften and release their natural juices.
Spoon the warm berry compote over the chilled cheesecake before serving.