YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Cheesecake with Berry Compote
Enjoy a revitalized cheesecake experience with a protein-packed twist! This creamy, smooth cheesecake blends nonfat Greek yogurt, low-fat cottage cheese, and a scoop of vanilla whey protein to create a delightfully tangy filling perched on a delicate almond flour crust. Topped with a vibrant berry compote for a burst of natural sweetness and color, this dish is perfect any time of day to nourish your body and fuel your active lifestyle.
INGREDIENTS
½ cup Nonfat Greek Yogurt (130g)
⅓ cup Low-Fat Cottage Cheese (75g)
1 scoop Vanilla Whey Protein Powder (30g)
2 tbsp Almond Flour (14g)
1 tsp Coconut Oil (5g)
½ cup Mixed Berries (75g)
PREPARATION
Preheat your oven to 350°F.
In a small bowl, combine the almond flour and melted coconut oil. Press this mixture firmly into the base of a small, oven-safe dish to form an even crust.
In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, and vanilla whey protein powder until smooth. Taste and adjust sweetness if needed with a natural sweetener, then pour the filling evenly over the prepared crust.
Bake the assembled cheesecake in the preheated oven for 15-18 minutes, or until the edges are just set. Avoid overbaking to maintain a creamy center.
While the cheesecake cools, prepare the berry compote by gently warming the mixed berries in a small saucepan over low heat until they release their juices and form a slightly thickened topping, about 5 minutes.
Allow the cheesecake to cool completely, then chill in the refrigerator for at least 1 hour before serving.
Top each serving with a generous spoonful of warm berry compote and enjoy this protein-packed treat at any meal!