High Protein Cheesecake-Inspired Breakfast Recipe
Needing some inspiration for a breakfast that provides a source of protein and fibre while tasting like cheesecake? Try out this recipe, by naturopath Kassandra Peterson.
The measurements of this recipe can be altered for your needs, this one small serve but you can alter as needed and prep for the week.
Ingredients
2 x Weetbix squares (GF option and non-fortified are available) or 1/3 cup of rolled oats.
Approx 1/4 cup of milk of choice.
1/2 cup yoghurt- pot set are my personal favourite due to the thicker texture but you can opt for any low-additive yoghurt you prefer.
1 serve vanilla plant-based protein powder, shop our recommended protein powders here.
1/2 tsp PHGG- this is a prebiotic fibre you can source from most health food stores and our Vital.ly shop.
Handful of blueberries- I find frozen organic / pesticide-free to be the best value.
Method:
Crush Weetbix into a ramekin or bowel with fork or place oats into a small bowel or ramekin.
Add in milk until Weetbix or oats are covered but not too soggy. Press down with fork- this creates the “cheesecake” base.
In a seperate bowel add yoghurt, protein powder and PHGG, mix until combine.
Pour yoghurt filling on top of the Weetbix base and mix in blueberries.
Set overnight in the fridge.