Dessert Featured Recipes — 29 July 2017

Go ahead and indulge in this gluten-free and good-for-you dessert!

Guest Post By: Sarah Savinkov, Dominican University Nutrition and Dietetics Student

If you’re like me, then I’m sure you find it hard to resist a healthy treat that satisfies your sweet tooth. That’s why I created these scrumptious, gluten-free cheesecake bites made with creamy Greek yogurt and topped with blueberry compote. The health benefits of blueberries are simply too good to pass up. It gets even better! The ingredients for this recipe are basic enough that you may already have them in your kitchen. You can use fresh or frozen blueberries, but feel free to customize and use your favorite fruit. For a healthy twist, I replaced refined sugar with honey, but you can substitute with stevia if you prefer. While the blueberry compote topping enhances the appearance of the cheesecakes, you can always skip this step and use fresh blueberries as a topping instead.

Unwind and enjoy the fruits of your labor with this creamy and light dessert. It will keep your taste buds satisfied without making you feel like you need to double up on your daily workout. For more delicious dessert recipes Dutch Apple Crisp Pie and Pineapple Upside-Down Cup Cakes, download the Eat Healthy Homemade Meals app available FREE on iTunes and on Google Play.

Blueberry Greek Yogurt Cheesecake

12 servings

Prep time = 20 Minutes

Cooking Time = 35 Minutes

Crust Ingredients:

  • 12 (1-cup) muffin liners
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons honey, melted
  • 1 ½ cups almond flour, firmly packed
  • ½ cup rolled oats, ground
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 5 Medjool dates, pitted and finely chopped
  • ¼ cup large shredded coconut, unsweetened

Cheesecake filling ingredients:

  • 4 ounces light cream cheese, room temperature
  • 1 ½ cup plain 2% or full-fat Greek yogurt, room temperature
  • 3 tablespoons honey, melted
  • 1 large egg, room temperature
  • Seeds of 1 vanilla bean or 2 teaspoons vanilla extract
  • Zest of ½ lemon
  • 4 drops of lemon extract

Blueberry compote ingredients:

  • 1 cup plus ½ cup blueberries, divided
  • Juice and zest of ½ lemon
  • 2 tablespoons water

Directions:

  1. Preheat oven to 350° F. Line muffin pans with 12 muffin liners.
  2. In a bowl, combine the melted butter, melted honey, almond flour, ground rolled oats, dates, shredded coconut, salt, and cinnamon. Stir until completely combined. Spoon about 1 and ½ tablespoons of crust into each muffin liner, pressing into bottom to make even. Bake for 10 minutes and set aside to let cool.
  3. In a large bowl or stand mixer, beat the cream cheese until smooth. Add the Greek yogurt, honey, egg, and vanilla bean or vanilla extract, lemon zest, and lemon extract. Beat for a few minutes until ingredients have fully combined. Spoon filling over each crust in even amounts.
  4. Bake mini cheesecakes in the oven for 22-25 minutes or until centers have set.
  5. For the blueberry topping, heat 1 cup of blueberries, lemon juice and zest, and water in a small saucepan on low to medium heat. Bring to a simmer and cook for 10 minutes or until blueberries have broken down. Add the remaining ½ cup of blueberries and simmer for an additional 3 minutes. Remove from heat and let cool.
  6. Top mini cheesecakes with blueberry compote topping or fresh blueberries.

 Nutrition Information per serving: 250 calories, 15.5 grams fat, 6.5 grams saturated fat, 7 grams protein, 24 grams carbohydrate, 29 milligrams cholesterol, 114 milligrams sodium, 4 grams dietary fiber

 

Inspired by a featured recipe on Bakerita.com.

 

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Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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