Is there any dessert lover who does not love cheesecakes? Indeed, it is rare to find. And our craving for a tasty cheesecake can grow to its extreme heights during pregnancy days. But how healthy is it for our babies? Well, here we are with a healthy version of the cheesecake. We have reduced the calorie intake of the dish. Find the detailed recipe for a healthy Greek Yoghurt Cheesecake below.
4ouncescream cheeselow-fat, if not available try the regular one
8ouncesplain Greek yoghurt2% or 0%
2eggslarge
1/4 cupsugar
1/4cupflourall-purpose
1/2tspvanilla
1/2tsplemon zest
kosher saltas per requirement
1cupblueberrieskeep them in freeze before use
1/2tspgelatinunflavoured
2tbspbutterunsalted
1/2cuppineapple juicelow-sugar
for Crest
1cupcinnamon pita chips sweetened with sugar
Instructions
Grind the pita chips until it looks fine. Then, add butter to moisten it.
Place an oven rack at the center of the oven. Pre-heat it at 325 degrees F.
Wrap the bottom of the rack well, spreading a baking sheet.
Bake the pita chips crust until it becomes dry.
Once fragrance starts coming out, turn off the oven.
Let it cool.
To prepare the cream cheese
Mix flour, yoghurt, cream, vanilla, lemon zest, etc.
You can add 1/4 tsp salt if you want.
Blend all of them until it looks smooth.
Pour over the crust and bake for 40 to 50 minutes.
Make sure that the center is all set.
Let it cool. You can serve it after keeping it in freeze for 30 minutes. And if you want it to be more chilled, keep it for 3 hours or overnight. A delicious breakfast will be on the table.
Serve it with blueberry sauce.
To prepare blueberry sauce
Mix the frozen blueberries and pineapple juice.
Heat them at medium flame.
Sprinkle gelatin into a small bowl of water.
Keep it aside for 5 minutes.
Add it into the hot cake mix. Once it is mixed well, put it into freeze.