Lemon Yogurt Cheesecake Cup

With 219 kcal and 19g of protein, it satisfies your sweet cravings while providing a high-protein boost.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 80g curd cheese · 79 kcal in the whole recipe
• 80g Greek yogurt · 76 kcal in the whole recipe
• 15g oats (toasted, for the base) · 57 kcal in the whole recipe
• 1/4 lemon (juice and zest) · 6 kcal in the whole recipe
• Sweetener, vanilla

Method

1. Get a small pan and a fork ready.

   

2. Pour the oats into the pan and stir constantly over medium heat for 3 minutes.

   

3. Remove from heat once the oats turn slightly brown and become fragrant.

   

4. Spread the toasted oats evenly at the bottom of a glass or cup.

   

5. Combine the curd cheese, strained yogurt, sweetener, and vanilla in a bowl.

   

6. Grate the lemon zest using the fine side of a grater and squeeze the juice into the mixture.

   

7. Whisk the mixture quickly with a fork until there are no lumps left.

   

8. Pour the prepared cream over the oats in the glass.

   

9. Place the cup in the refrigerator and let it chill for 30 minutes.

   

10. Serve once the cream has set and is easy to scoop with a spoon.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.