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Blueberry yogurt cake with muesli base

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A lighter, healthier alternative to fruit cheesecake.
Serves
12
Prep
18 minutes
Cook
12 minutes
Each 120g serving contains (excludes serving suggestion)
KCal
150
Carbs
16.0g
Fibre
1.9g
Protein
9.4g
Fat
5.2g
Saturates
1.00g
Sugars
5.8g
Salt
0.40g
Ingredients
Ingredients
For the base:
 150 g/5 oz rolled oats
1 tbsp wholemeal flour
1 tbsp granulated sweetener
4 tbsp sunflower oil

For the yogurt and blueberry topping:
 450 g/16 oz blueberries
1/2 lemon, juiced

3 tbsp granulated sweetener
500 g/18 oz 0% fat Greek yogurt
250 g/9 oz 3% fat cream cheese, e. g. Philadelphia lightest soft cheese


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Method
  1. For the base: Preheat the oven to 180°C (160° fan)/350F/gas 4. Grease and line the base of a 20 cm/8" springform cake tin with greaseproof paper.
  2. Stir together all the ingredients for the base in a mixing bowl. Pack the mixture into the base of the prepared tin.


  3. Bake for 10-12 minutes until set and golden on top. Remove the tin to a wire rack to cool.


  4. For the yogurt and blueberry topping: Purée about one-quarter of the blueberries with the lemon juice and 1 tbsp granulated sweetener in a food processor
  5. Pass through a fine sieve into a large mixing bowl. Add the Greek yogurt, cream cheese, and remaining sweetener, beating well until thick and creamy.


  6. Spoon on top of the baked base, spreading out evenly. Top with the remaining blueberries.
  7. Cover and freeze the cake for 4 hours.


  8. Remove the cake from the freezer about 45 minutes before serving to let it soften.


  9. Turn out from the tin and cut into slices with a warm, damp knife.


Chefs tips
  • This recipe would work brilliantly served with extra fruit. If you prefer, try using all whole blueberries in the yogurt mix. This will also reduce the free sugars.  
  • Double-check your sweetener packet for recommended amounts.  
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