Yogurt and cocoa breakfast cheesecake
A no-bake single-serving cheesecake made with crispbread slices, yogurt, and rolled oats, topped with a creamy cocoa sauce. It is prepared the night before and enjoyed cold for breakfast.
Ingredients
- Crispbread slices
22 - Milkq.b.
- Greek or plain yogurt
125125 - Rolled oats
2020 - Cocoa cream
- Low-fat cocoa powder
1010 - Waterq.b.
- Sweetenerq.b.
Products available for purchase
Baby flavored oat flakes Cocoa and Hazelnuts 750g
1 product1 product £ 8.55Low Fat Zero Sugar Cocoa Powder 150g
1 product1 product £ 5.56Drops Zero zero-sugar flavored sweetener (Biscuits 30ml)
1 product1 product £ 3.42
Preparation
- STEP 1 OF 6
Crumble the crispbread slices into a single-serving container and moisten them with very little milk, until obtaining a compact base.
- STEP 2 OF 6
Add the chosen yogurt over the base and level it with the back of a spoon.
- STEP 3 OF 6
Distribute the rolled oats over the yogurt surface, creating an even layer.
- STEP 4 OF 6
Mix the unsweetened cocoa with a little water until obtaining a smooth cream; add the sweetener, if desired.
- STEP 5 OF 6
Pour the cocoa cream over the cheesecake and cover the container with a lid or cling film.
- STEP 6 OF 6
Leave to rest in the refrigerator overnight and serve cold the following morning.
Suggestions
Single-serving container with lid
Small bowl for the cocoa cream
General information
Storage instructions
Store covered in the refrigerator overnight and consume within 24 hours.
More information
For a creamier consistency, Greek yogurt can be used. Preparing the dessert the night before allows the base to soften and the
Origin
Italia
Analysis
Warning
Macronutrients (100 gr)
| Energy (kcal) | 226.21 |
| Carbohydrates (g) | 30.98 |
| of which sugars (g) | 5.4 |
| Fat (g) | 7.87 |
| of which saturates (g) | 3.33 |
| Protein (g) | 8.74 |
| Fibre (g) | 2.14 |
| Salt (g) | 0.22 |
- Protein8.74g · 15%
- Carbohydrates30.98g · 54%
- Fat7.87g · 31%
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