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Cheesecakes are the latest fad around here. Everyone’s talking about them, everyone’s ordering them on coffee dates, everyone’s looking up recipes to try them at home but it is definitely not everyone’s cup of tea to go out there, bake a great cheesecake and get it right every time. And this is where these no-bake versions will seem almost Godsent so that you can actually have your cake and eat it, right away. These no-fuss mini cheesecakes, from Tastes Lovely, have the usual buttery crumb crust paired alongside a light, creamy filling and topped with a good measure of homemade blueberry sauce. Assembled in small Mason jars, they can be made days ahead so that you can open your fridge and reach for one whenever you need to have cheesecake without even having to turn the oven on.

MINI BLUEBERRY CHEESECAKES

Ingredients:

For the Blueberry Sauce

650g fresh blueberries

1/4 cup cold water

3 tablespoons sugar

1 teaspoon corn starch

1 tablespoon lemon juice

For the Crumb Crust

2 cups graham cracker crumbs

1 tablespoon white granulated sugar

1/2 cup butter, melted

For the Cheesecake Filling

1 1/2 cups heavy cream, cold

450g cream cheese, room temperature

1 1/2 cup plain Greek yogurt

1 cup confectioner’s sugar

Method:

  • For the blueberry sauce, heat a saucepan over medium heat. Reserve 1/2 cup blueberries for garnish.
  • Add remaining blueberries, water, sugar and cornstarch to the saucepan. Mash with a potato masher.

  • Cook for about 4 minutes until the sauce has slightly thickened. Remove from heat to allow it to cool.
  • Stir in lemon juice and set aside. Once it is room temperature, cover and keep in fridge until required.

  • In a medium size mixing bowl, combine the graham cracker crumbs and sugar and stir it to combine.
  • Slowly drizzle in the melted butter with 1 hand, and stir to combine with a fork using the other hand.

  • When well mixed, it will look like wet sand. Spoon 2 1/2 tablespoons of crumb mixture into each jar.
  • Press the crumbs in an even layer at the bottom of the jar using medium pressure and set them aside.

  • For the filling, beat the cold heavy cream on high speed until stiff peaks form for about 3 to 5 minutes.
  • In a stand mixer with a paddle attachment, beat the cream cheese, Greek yogurt and powdered sugar.

  • Start at low speed, slowly increase to high as sugar gets incorporated. Beat for 2 minutes until creamy.
  • Add in half of the whipped cream to cream cheese mixture. Then add other half of the whipped cream.

  • Gently fold in so that it stays somewhat light and airy else it will be too thick once it cools in the fridge.
  • To assemble, spoon about 1/3 cup of the cheesecake on top of graham cracker crust in the mason jars.

  • Spoon about 2 tablespoons of the blueberry mixture on top of the cheesecake. Cover jars with the lids.
  • Refrigerate for at least one hour so that they firm up. Top cheesecake with fresh blueberries and serve.

Mini Blueberry Cheesecakes

Discover the delicious oat sensation when you soak your favorite Quaker® Oats overnight! Milk, yogurt and berries are among the most popular combinations but do not let that stop you from creating endless overnight masterpieces of your own. Simply make it the night before and grab it to go in the morning! There is no wrong way to prepare your overnight oats but if you are searching for a little inspiration, here are some ideas from Quaker Oats.

For best results, let oats soak in the fridge for a full 8 hours so they can absorb all the liquid and use a one-to-one ratio of oats and your choice of milk, yogurt or any other dairy substitutes. For a more crunchy, textured breakfast, set some of the toppings aside to add in the morning and achieve maximum texture with Old Fashioned Rolled Oats or with Instant or Steel Cut Oats. Frozen fruit toppings work especially well as they release delicious juices when they ‘thaw’.

OVERNIGHT OATS

Ingredients:

For Chocolate & Coconut Oats

1/2 cup Quaker® oats

1/2 cup unsweetened coconut milk

2 tablespoons cocoa powder

1/8 teaspoon almond extract

1 tablespoon chia seeds

2 tablespoons shredded coconut

2 tablespoons maple syrup

For “Pina Colada” Overnight Oats

1/2 cup Quaker® Oats

1/2 cup low fat milk

1 tablespoon pure honey

1 teaspoon coconut, shredded

1 tablespoon almonds, slivered

1/4 cup pineapple, diced

Method:

  • For the Chocolate & Coconut Oats, add oats to your container of choice and pour in milk.

  • Add the cocoa, almond extract, chia seeds, coconut, and maple syrup before refrigerating.

  • Chill oats overnight and enjoy in the morning with a drizzle of maple syrup and chia seeds.

  • For the “Pina Colada” Overnight Oats, add the oats to container of choice and pour in milk.

  • Add the coconut, almonds and diced pineapple in layers and top off with a drizzle of honey.

  • Place it in fridge overnight and enjoy in the morning with chia seeds and a dollop of yogurt.

Overnight Oats

To start the new year on a healthy note, along with some serious health-conscious resolutions to make more informed food choices and to favour homemade as far as possible, I share with you this amazingly easy granola. With its blend of nutritious unprocessed ingredients, it makes a very satisfying meal for breakfast, served with low fat Greek yogurt and organic dark chocolate. I scaled down the recipe from Yummy Healthy Easy to make 2.5 cups, which is to be stored in an air-tight container and might well last over a week even if you plan to eat granola daily as your morning intake of carbs and nutrients. I would hereby like to wish a very Happy New Year to all my readers! May 2017 bring us yet more delicious recipes to blog about and more mouth-watering photos to upload and share on this space.

HEALTHY HOMEMADE GRANOLA

 

Ingredients:

1 1/2 cups old fashioned oats

1/2 cup sliced raw almonds

1/4 cup shredded coconut

1/4 cup roasted sunflower seeds

1 1/2 teaspoon flaxseed

1 1/2 teaspoon wheat germ

1/8 cup coconut oil, melted

1/4 cup honey or maple syrup

Greek yogurt, to serve

Raspberries and strawberries

Chopped dark chocolate

 

Method:

  • Mix first 6 ingredients in a large mixing bowl. Melt coconut oil in the microwave for about 30 seconds.

 

  • Add the honey to coconut oil and combine. Pour this over oat mixture and stir to coat everything well.

 

  • Spread into an even layer on a cookie sheet and bake granola at 325 degrees for about 15-16 minutes.

 

  • Stir it gently and let bake for another 10 to 15 minutes, until golden brown. Leave the granola to cool.

  

  • Store in an airtight container. When ready to assemble, place the yogurt in bottom of serving glasses.

 

  • Add a layer of granola over the yogurt, then top with chopped dark chocolate and whole fresh berries.

  

Happy New Year 2017!

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PrerrnaMirchi
Mauritius

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