Greek yoghurt skinny cheesecakes

Greek yoghurt skinny cheesecakes

Nutrition know-how

Total serving kcal per serve Fat per serve
9 169 9g

Crust

0.25 cup rolled oats
0.125 cup almonds, chopped
0.125 teaspoon cinnamon
1.5 tablespoons sunflower oil, melted
1 tablespoons honey

Filling

55 grams light cream cheese
0.5 cup full-fat Greek yoghurt vanilla flavour
0.125 cup honey
0.5 egg
0.25 teaspoon vanilla extract
0.5 cup fresh berries

Directions

  • Preheat oven to 180°C. Line a muffin pan with 9 cupcake liners.
  • Place oats and nuts in a food processor; pulse until coarsely chopped. Transfer into a mixing bowl and stir in cinnamon, sunflower oil and honey.
  • Spoon a heaped tablespoon of the oatmeal mixture into each of the cupcake liners, pressing the mixture down with back of a spoon. Bake for 10 minutes then remove from oven and cool completely.
  • Using a mixer, beat the cream cheese until smooth. Add Greek yoghurt, honey, egg and vanilla. Beat until completely smooth.

These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfil your daily nutritional needs. They are not designed to replace their advice.


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