High-protein raspberry cheesecake in a glass

High-protein raspberry cheesecake in a glass with low-fat quark, raspberries, oats, honey and vanilla – creamy, fruity and quick to make.

At a glance

• Serves 1
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 210 kcal per serving
• Protein: 20 g
• Fat: 3 g
• Carbs: 30 g

Ingredients

• 150 g low-fat quark
• 50 g raspberries
• 20 g rolled oats
• 1 tsp honey
• 1 pinch of vanilla

Method

You’ll need: frying pan

1. Toast the oats briefly in a small dry frying pan until they smell slightly nutty. Then leave them to cool a little.
2. Stir the low-fat quark with the honey and vanilla until smooth. If needed, loosen with a little water to make it creamier.
3. Lightly crush the raspberries with a fork to make a chunky fruit purée.
4. Put the toasted oats into a glass as the first layer. Spread the vanilla quark cream on top.
5. Finally, spoon the raspberry purée on top. If you like, swirl it lightly into the quark layer with a spoon.
6. Serve straight away or chill briefly so the high-protein raspberry cheesecake in a glass firms up a little.

Good to know

When you want the taste of cheesecake but something simple enough for every day, this glass is just right. Creamy, fruity and ready in a few minutes.

Swaps

Low-fat quark → skyr (similar protein content, often slightly milder in flavour); honey → date paste (also adds a little fibre and minerals); raspberries → blueberries (milder acidity, also contain polyphenols); oats → buckwheat flakes (gluten-free)

Allergens

Contains milk, and gluten (oats) unless the oats are labelled gluten-free. No honey for babies under one year old. In pregnancy, the recipe is generally fine with fresh, well-washed ingredients. Contains: gluten (oats).