BREAKFAST LEMON CHEESECAKE
BREAKFAST LEMON CHEESECAKE WITH BERRY COMPOTE
If you can do one thing for yourself to start your day better, make this lemon berry cheesecake. That way, no matter how busy life gets, you have a delicious, high-protein and fibre breakfast ready and waiting for you in the fridge.
Makes 4 jars
Prep Time: 10-15 min
Chill time: 1 hour or overnight
INGREDIENTS
JAM LAYER/JAR
80g frozen berries
1 tsp chia seeds
YOGHURT LAYER:400g thick Greek yoghurt
1 lemon juice
1 lemon’s zest
4 tsp honey/maple syrup
2 tsp pure vanilla extract
CRUMBLE TOPPING
160g oats
60 g ground almonds
4 tsp ground flax seeds
4 scoops vanilla protein powder
Pinch of salt
4 tsp honey/maple syrup
4 tbsp cashew butter
2-3 splashes of milk to combine
METHOD
1. Make the crumble topping: Mix the cashew butter and honey/maple syrup in a bowl. Add a splash of milk to thin. In another bowl, mix the oats, ground almonds, flaxseeds, pinch of salt. Add the nut butter mixture into the oat mixture and mix until evenly coated. Should form clusters.
2. Make the yoghurt layer: In another bowl, mix the Greek yoghurt, lemon zest, lemon juice, vanilla extract and sweetener of choice in a bowl.
3. Assemble the jars: Using 4 jars, add the 80g frozen berries with 1 tsp chia seeds to the bottom of each. Then, divide the yoghurt mix evenly onto the berries and finally the crumbly topping. Leave in the fridge to set overnight.
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Per Jar (if you make 4)
Calories: ~445 kcal
Protein: ~28.5g
Carbohydrates: ~44.5 g
Fibre: ~6.8g
Fat: ~ 16.8g
Iron: ~2.9 mg
Calcium: ~180 mg
Potassium: 420 mg
Magnesium: ~ 95 mg
Zinc: ~2.1 mg
Vitamin C: ~18 mg
Vitamin E: ~3 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.
