209kcal
4g
9g
1g
9g
7g
9g
134mg
- 3 tbsp rolled (old-fashioned) Porridge oats
- 3 tbsp desiccated (dried unsweetened shredded) Coconut
- 1 tbsp Sesame seeds
- 2 tsp unsalted Butter
- 110g / 4oz fresh or frozen Berries
- 190g / 7oz full-fat Cream cheese
- 180g / 6oz thick full-fat Greek-style yogurt
1. Melt 2 tsp unsalted Butter in a large non-stick frying pan.
2. Add 3 tbsp rolled (old-fashioned) Porridge oats, 3 tbsp desiccated (dried unsweetened shredded) Coconut, and 1 tbsp Sesame seeds, stir together.
3. Cook for a couple of minutes, stirring often until golden.
4. Add syrup if using, stir and cook for another 2 minutes.
5. Remove from heat and set aside.
6. Add 110g / 4oz fresh or frozen Berries, 190g / 7oz full-fat Cream cheese, and 180g / 6oz thick full-fat Greek-style yogurt to a blender and blend until smooth.
7. Pour into a bowl and sprinkle over the crumb.
8. As the crumb cools, separate slightly with fingers.
9% of RDI
31% of RDI
9% of RDI
2% of RDI
2% of RDI
31% of RDI
13% of RDI
The crumb will last in an airtight container at room temperature for up to 5 days, and the cheesecake bowl will keep for 3 days in the fridge. For a dairy-free version, use coconut oil instead of butter, dairy-free cream cheese, and coconut yogurt.
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