
A lighter, healthier alternative to fruit cheesecake.
Serves
12
Prep
18 minutes
Cook
12 minutes
Nutritional Information:
Each 120g serving contains (excludes serving suggestion)
- KCal
- 148
- Carbs
- 14.6g
- Fibre
- 1.8g
- Protein
- 8.6g
- Fat
-
5.7g
(Medium)
- Saturates
-
1.3g
(Low)
- Sugars
-
6.0g
(Low)
- Salt
-
0.21g
(Low)
- Fruit/Veg Portion
- 0
Ingredients
Ingredients
- For the base: 150 g/5 oz rolled oats
- 1 tbsp wholemeal flour
- 1 tbsp granulated sweetener
- 4 tbsp sunflower oil
- For the yoghurt and blueberry topping: 450 g/16 oz blueberries
- 1/2 lemon, juiced
- 3 tbsp granulated sweetener
- 500 g/18 oz 0% fat Greek yoghurt
- 250 g/9 oz 3% fat cream cheese, e. g. Philadelphia lightest soft cheese
Method
Method
Recipe tips
- Any fresh or frozen berries will work well with this recipe.
- You could also use any unsweetened plain yogurt.
- This recipe would work brilliantly served with extra fruit. If you prefer, try using all whole blueberries in the yogurt mix. This will also reduce the free sugars.
- Double-check your sweetener packet for recommended amounts.