High-protein yoghurt cheesecake in a glass

High-protein yoghurt cheesecake in a glass with Greek yoghurt, almond flour, raspberries and coconut oil – creamy, fruity and quick to make.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 280 kcal per serving
• Protein: 22 g
• Fat: 14 g
• Carbs: 18 g

Ingredients

• 150 g Greek yoghurt
• 30 g almond flour
• 1 tbsp coconut oil
• 50 g raspberries
• 1 pinch of vanilla extract (a few drops)

Method

1. Knead the almond flour with the coconut oil until crumbly. Tip the mixture into a glass and press it down firmly as a base.
2. Stir the Greek yoghurt with the vanilla extract until smooth and creamy, so the filling is even and light.
3. Spread the yoghurt cream over the base in the glass and smooth the top. Chill briefly so the layers settle.
4. Heat the raspberries gently until they burst and turn into a fruity sauce. Mash them briefly if needed.
5. Let the raspberry sauce cool slightly and spoon it over the yoghurt cream. That way the cream stays nice and firm.
6. Serve straight away, or chill a little longer if you like a firmer texture.

Good to know

When you want something creamy but not heavy, this dessert in a glass is just right. Quick to make, pleasantly fresh and still a proper treat.

Swaps

Greek yoghurt → skyr (more protein, usually a little less fat); almond flour → ground hazelnuts (also provide fibre and unsaturated fatty acids); raspberries → blueberries (milder in flavour, also with fibre); coconut oil → ghee (buttery flavour, good for binding the base)

Allergens

Contains milk and tree nuts (almonds); generally suitable for children if they tolerate nuts, and fine in pregnancy with pasteurised yoghurt.