Yogurt “Cheesecake” Cups
This recipe is a riff on my classic bone broth rice. It still has the extra nourishment and flavor from the chicken broth, but I’ve taken it up a step with herbs. Not only does it add color and flavor, but herbs are like natures Cheesecake has always been one of my favorite desserts. All throughout my three pregnancies I craved the firm, slightly chewy slices from our Whole Foods bakery. It really never occurred to me to make one at home! Now, I crave those flavors and have found a way to satisfy it on a Tuesday afternoon at snack time with a bit of protein. Of course, I will still buy those occasional slices of cheesecake when the craving strikes, because life is made to be lived! But these little guys still make the perfect little afternoon or early morning snack to tide us over until mealtime.! They are full of water soluble vitamins and minerals and antioxidants. I love when good health is this easy and enjoyable.
Ingredients:
1/2 cup thick greek yogurt
2 scoops collagen (optional!)
1/2 cup heavy whipping cream
1/3 cup sugar or honey
a splash of vanilla
pinch of salt
for assembly:
graham crackers
berries or jam
Directions:
Place the yogurt, collagen and sugar in the bowl of a stand mixer with the whisk attachment on, or mix it with a handheld mixer until the sugar dissolves. It should just take a few minutes. Add the cream, vanilla, and tiny pinch of salt and continue mixing. It will start to whip the cream and get light and fluffy. You don’t want to mix too long otherwise you’ll end up with butter! Grab some little jars and crumble the graham crackers in the bottom. Pour a bit of the cheesecake mixture overtop and sprinkle some berries over it. Add a lid and pop in the fridge to set. It will firm up a bit after an hour or so! Grab and enjoy whenever the craving strikes :)
