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Blueberry yogurt cake with muesli base

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Blueberry yogurt cake with muesli base
A lighter, healthier alternative to fruit cheesecake.
Serves
12
Prep
18 minutes
Cook
12 minutes
Each 120g serving contains (excludes serving suggestion)
KCal
148
Carbs
14.6g
Fibre
1.8g
Protein
8.6g
Fat
5.7g
Saturates
1.3g
Sugars
6.0g
Salt
0.21g
Fruit/Veg Portion
0
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

Method

Recipe tips
  • Any fresh or frozen berries will work well with this recipe.
  • You could also use any unsweetened plain yogurt.  
  • 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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