Lemon and Blueberry Yoghurt ‘Cheesecake’

Cheesecake has to be the king of all desserts. Creamy, rich and with limitless flavour combinations, it’s been my go-to comfort food since my first taste of the New York-born creation. However the cream cheese, butter and sugar are something I can live without. Try my take on this wonderful classic, packed full of protein from plain Greek yoghurt.

Recipe

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SERVES: 2

INGREDIENTS:

  • 1 ½ cups plain Greek yoghurt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons stevia (or to taste)
  • 4 Mejool dates, pitted
  • ¾ cup raw almonds
  • Handful fresh blueberries
  • 10 pistachios, chopped
  • ½ teaspoon of agar agar or 1 teaspoon gelatine

METHOD:

  1. In a food processor, blend dates and almonds to a sticky crumble.
  2. Press into the bottom of a bakers ring (or two ramekins) and refrigerate while you make the filling.
  3. In a bowl, mix yoghurt, lemon juice, zest and stevia until well combined.
  4. Dissolve agar-agar (or gelatin) in a little warm water, then add to yoghurt mix.
  5. Pour on top of base, then allow to set for approximately 20 minutes – it should wobble like jelly but be firm to touch.
  6. Remove bakers ring (if using) and top with blueberries and crushed pistachios.
  7. Serve!

Tips:
Steer clear from using flavoured versions of Greek yoghurt, even if they claim to be low-fat. They’re usually packed full of sugar or unnatural sugar substitutes that will send your blood sugar through the roof! Not to mention those extra pounds it could pile on.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also writes for national health magazines, has launched a range of Protein Ball Mixes: Fit Mixes, and is the author of Love Move Eat (Bauer Media, 2017).

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