LEMON CHEESECAKE BREAKFAST POT
SINGLE-SERVE LEMON CHEESECAKE
Sometimes, life gives us lemons… but that just means we can make lemon cheesecake. This is version is high-in protein thanks to the greek yoghurt and so easy to make.
Prep Time: 10-15 min
Chill time: 1 hour or overnight
INGREDIENTS
CRUMB BASE:
40g oats
15 g ground almonds
1 tsp ground flax seeds
1 scoop vanilla protein powder
Pinch of salt
1 tsp honey/maple syrup
1 tbsp cashew butter
Splash of milk if needed to combine
YOGHURT LAYER:100g thick Greek yoghurt
Squeeze of lemon
1 tsp lemon zest
1 tsp honey/maple syrup
½ tsp pure vanilla extract
Optional toppings: chopped pistachios & freeze dried raspberries
METHOD
1. Mix the cashew butter and honey/maple syrup in a bowl. In another bowl, mix the oats, ground almonds, flaxseeds, pinch of salt. Add the nut butter mix and combine well. Press firmly into a glass jar, cover and set in the fridge whilst you make the yoghurt layer.
2. Mix the Greek yoghurt, lemon zest, lemon juice, vanilla extract and sweetener of choice in a bowl.
3. Layer the yoghurt mix onto of the oat base. Optionally sprinkle on some freeze dried raspberries and chopped pistachios. Leave in the fridge to set for an hour or overnight.
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Per Square (wihtout protein powder, if you use a high-protein greek yoghurt)
Calories: ~370 kcal
Protein: ~20g
Carbohydrates: ~38 g
Fibre: ~8g
Fat: ~ 16g
Iron: ~2.5 mg
Calcium: ~230 mg
Potassium: 700 mg
Magnesium: ~ 110 mg
Zinc: ~1.8 mg
All values are an estimate.
These recipes are provided for inspiration. They are not prescriptive meal plans or serve as medical advice. We encourage you to listen to your body, honour your hunger and fullness, and adapt meals to suit your individual needs and preferences.
