If the name isn’t enough to make you want to try this let me tell you that this concoction is simply delightful! I love the texture of oats after they have been mixed with yogurt, fresh lemon juice and allowed to soak up the moisture and become soft. Frozen blueberries work well and they provide built in refrigeration if you need to tote this on a hiking trail or pack it in your lunch box! By the time lunch rolls around the berries have thawed and are the perfecting temperature for eating. How “cool” is that! This recipe is perfect for cycle 2 of the 17 Day Diet or Weight Watchers. It makes a wonderful breakfast and you can make it the night before, store it in the refrigerator and you have a ready made portable breakfast. If desired you could add shredded coconut, chopped nuts or ground flax seeds. If you want to bulk up the protein add a scoop of your favorite protein powder to the yogurt mixture.Yum!
Blueberry Lemon Cheesecake Yogurt
- 6 ounces Fage fat free Greek Yogurt
- 1 Tbsp lemon juice, freshly squeezed
- 1/2 cup old-fashioned or quick-cooking oats, uncooked
- 2 Tbsp Kefir
- A few Drops of NuNaturals Stevia Vanilla Drops or Sweetener of your choice and a little vanilla extract
- 1/4 teaspoon cinnamon or a dash of fresh nutmeg
- 1 cup frozen blueberries (fresh are good too)
In a medium size bowl, mix yogurt, lemon juice, oats, Kefir and sweetener until well mixed. In a serving dish layer half of yogurt, top with half of blueberries and repeat. Enjoy!
Amount Per Serving
Calories 333.22, Total Fat 1.87g, Saturated Fat 0.44g, Cholesterol 1.25mg, Sodium 82.18mg, Potassium 294.56mg, Total Carbohydrates 60.08g, Fiber 9.05g, Sugar 22.82g, Protein 24.66g
A Nutmeg Notebook Recipe