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Sunday, February 2, 2014
It all started when I bought an abnormally large amount of my favorite greek yogurt while grocery shopping today. It was on sale, looked good, caught my eye, you know the drill. Then I did a little research online about what you can do with greek yogurt since I had recently come in possession of a lot of it. Then I found this amazing creation of a yogurt cheesecake. Then I was inspired by the harmonious flavor combination of lemon and blueberry.
*FYI I used a combination of a few recipes I found online to come up with the final product!
For the Crust:
*I used inspiration from Kylie @ Imma Eat That for the cereal crust idea
- 3 cups cereal (I used Nature's Path Maple Peacan)
- 1 banana, mashed
- 1/4 cup almond butter
- 1 Tbs maple syrup
For the Cheesecake:
*Inspiration for the cake came from A Baking Girl blog with her lemon blueberry cheesecake
- 16 ounces of nonfat greek yogurt (I used Fage)
- 1/2 cup sugar of choice
- 2 eggs
- 1 tsp vanilla
- 1 Tbs cornstarch
- 4 Tbs fresh squeezed lemon juice
- zest of one lemon
- pinch of salt
- 1 cup blueberries (I used frozen)
Let it cool completely before removing it from the pan.