Delicious layers of lightened-up creamy and lemony cheesecake filling, sweet granola, and a homemade blueberry sauce.
Servings : 8
Prep Time 30 minutesmins
Refrigeration Time 3 hourshrs
Total Time 3 hourshrs30 minutesmins
Ingredients
FOR THE OATS
1 ½cupsgluten free oats
½cuppitted dates
FOR THE CHEESECAKE
16ouncesFat Free Cream Cheese,softened
1cupnonfat plain yogurt
½cupagave or honey,add more if you like it sweeter
1wholelemon,juiced
1tablespoonpure vanilla extract
FOR THE BLUEBERRIES
24ouncesblueberries
¼cupsweetener,I use Truvia
½tablespoonlemon zest
1tablespoonlemon juice
Instructions
FOR THE OATS
Add granola oats to a food processor; pulse to a crumb consistency.
Add dates and pulse until thoroughly combined.
Evenly divide half of the oats mixture among the 8 dessert jars or dishes; set aside.
FOR THE CHEESECAKE
In your mixer's bowl, combine cream cheese, yogurt, honey, lemon juice, and vanilla; beat on medium speed until completely smooth, about 10 minutes. Taste for sweetness and adjust accordingly.
FOR THE BLUEBERRIES
Combine blueberries, sweetener, lemon zest and lemon juice in a nonstick pan.
Cook over medium-low heat for 10 minutes, or until juices are bubbly and fruit is tender. Stir frequently.
Remove from heat and set aside to cool.
ASSEMBLE
Once the blueberries have completely cooled, evenly divide 1/3 of the blueberries among the 8 dessert jars.
Top with half of the cheesecake mixture; add another layer of blueberries and the remaining oats.
Add the rest of the cheesecake mixture and top with the rest of the blueberries.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.