Reminiscent of a lemon cheesecake, this healthy breakfast recipe is easy to throw together in the morning. Or stir together the filling in a jar the night before and top with the fruit, nuts and seeds when you get to work.
Nutrition per serving may change if servings are adjusted.
¾ cup nonfat vanilla Greek yogurt
¼ cup part-skim ricotta
½ teaspoon lemon zest
¼ cup raspberries
1 tablespoon slivered almonds
1 teaspoon chia seeds
Combine yogurt, ricotta and lemon zest in a bowl. Top with raspberries, almonds and chia seeds.
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Serving size: about 1¼ cups
258 calories;10 g fat(3 g sat); 4 g fiber; 21 g carbohydrates; 23 g protein; 19 mcg folate; 19 mg cholesterol; 13 g sugars; 6 g added sugars; 251 IU vitamin A; 9 mg vitamin C; 385 mg calcium; 1 mg iron; 125 mg sodium; 398 mg potassium
Totally will make again the flavor was awesome...I did sub Icelandic Plain yogurt and added 1/2 tsp vanilla and 1 tsp brown sugar...because it is less added sugar than using commercial vanilla yogurt
February 19, 2017
By: Alexandra Grey
I used lemon curd instead of lemon zest because lemons are very expensive where I live - far more so than lemon curd. I would say the texture is more like custard than cheesecake, but it tastes excellent and I am thrilled I tried this.