Name: Greek Yogurt Protein Cheesecake with Raspberries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 175g Non-fat Greek Yogurt; 20g Vanilla Protein Powder; 1 Egg White; 15g Rolled Oats; 5g Almond Butter; 50g Fresh Raspberries

Nutrition

Per serving

302 calories

Protein: 42g; 54% of calories
Carbs: 24g; 31% of calories
Fat: 5g; 15% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat oven to 325°F (165°C).
Mix the rolled oats and almond butter in a small bowl until crumbly, then press firmly into the bottom of a lightly greased 4-inch ramekin.
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the mixture is completely smooth.
Pour the yogurt mixture over the oat base and gently tap the ramekin to remove air bubbles.
Press the fresh raspberries into the top of the cheesecake mixture.
Bake for 20-25 minutes or 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 firm up.

Nutrition

Ingredients

Instructions

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