breakfast · american
Berry Cheesecake Yogurt Bowl
Warm jammy berries over cold cheesecake filling. 29g protein.
Thick, tangy cheesecake filling for breakfast: Greek yogurt whipped with cream cheese, lemon and a spoon of cheesecake pudding mix, under warm jammy berries and buttery graham crumbs. Two minutes in the microwave makes the compote; the contrast of warm fruit and cold filling is the whole point.
8.4 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Cheesecake yogurt
- 1 cup nonfat plain Greek yogurt225 g nonfat plain Greek yogurt
- 1 oz fat-free cream cheese, softened28 g fat-free cream cheese, softened
- 2 tsp sugar-free cheesecake instant pudding mix2 tsp sugar-free cheesecake instant pudding mix
- ½ tsp finely grated lemon zest½ tsp finely grated lemon zest
- ½ tsp vanilla extract½ tsp vanilla extract
Warm berries and crumble
- ¾ cup frozen mixed berries115 g frozen mixed berries
- 1 tsp honey1 tsp honey
- 1 tsp lemon juice1 tsp lemon juice
- 1 sheet graham cracker, coarsely crushed1 sheet graham cracker, coarsely crushed
- ¼ cup fresh raspberries31 g fresh raspberries
Method
- In a microwave-safe bowl, combine the frozen berries, honey and lemon juice. Microwave 1 minute, stir, then 1 minute more, until bubbling…
- Every step, timer and tip for this one…
4 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: The cheesecake yogurt keeps 4 days covered in the fridge. Berries and graham crumbs are best added just before eating.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
