Ginger & Lemon Cheesecake
Servings
4serves
Servings
4serves
Ingredients
  • 1cup reduced-fat cottage cheese
  • 1cup reduced-fat Greek natural yoghurt
  • 2tsp lemon juice
  • 2tsp lemon zest
  • 1tbsp maple syrup
  • 1/3cup crystallised gingerfinely chopped
  • 1.3cups almond meal
Instructions
  1. Combine cottage cheese, yoghurt, lemon juice, zest and maple syrup and mix well.
  2. In a separate bowl, stir the finely chopped ginger into the almond meal.
  3. In each of the serving glasses, layer some of the almond meal mix followed by some of the cheesecake filling. Repeat layers in each glass until ingredients have been used up. Top with any remaining almond meal.
  4. Serve immediately or refrigerate for up to 1 hour.
Recipe Notes

320 calories per serve.

Print Recipe
Ginger & Lemon Cheesecake
Ginger & Lemon Cheesecake
Course Desserts
Servings
serves
Ingredients
  • 1 cup reduced-fat cottage cheese
  • 1 cup reduced-fat Greek natural yoghurt
  • 2 tsp lemon juice
  • 2 tsp lemon zest
  • 1 tbsp maple syrup
  • 1/3 cup crystallised ginger finely chopped
  • 1.3 cups almond meal
Course Desserts
Servings
serves
Ingredients
  • 1 cup reduced-fat cottage cheese
  • 1 cup reduced-fat Greek natural yoghurt
  • 2 tsp lemon juice
  • 2 tsp lemon zest
  • 1 tbsp maple syrup
  • 1/3 cup crystallised ginger finely chopped
  • 1.3 cups almond meal
Ginger & Lemon Cheesecake
Instructions
  1. Combine cottage cheese, yoghurt, lemon juice, zest and maple syrup and mix well.
  2. In a separate bowl, stir the finely chopped ginger into the almond meal.
  3. In each of the serving glasses, layer some of the almond meal mix followed by some of the cheesecake filling. Repeat layers in each glass until ingredients have been used up. Top with any remaining almond meal.
  4. Serve immediately or refrigerate for up to 1 hour.
Recipe Notes

320 calories per serve.