Tuesday, August 2, 2011

Blueberry Cheesecake (with Greek yogurt)

Here is a new way to indulge in fabulous Greek yogurt: making cheesecake!  I could have made a graham cracker crust, but I did not have any crackers on hand, so it is a crustless cheesecake with fresh blueberries. It is easy to whip up with just a few ingredients, mainly featuring non-fat Greek yogurt.
  • 1 cup non-flavored Greek yogurt
  • 1 eggwhite
  • a few drops of liquid stevia
  • 1/4 ts vanilla extract
  • 1 TB all-purpose flour
  • 1/3 cup fresh Maine blueberries (the small ones)
  • almond slivers
In a small bowl, whisk the yogurt with the eggwhite until smooth, and add the liquid sweetener and vanilla. Sift in the flour and whisk until smooth. Gently fold in the blueberries and distribute into 2 small ramekins. Arrange a few blueberries and almond slivers on top.

Bake (in toaster oven) at 400F for 25min. Let cool, and serve.


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