Lemon blueberry cheesecake breakfast bowl
9 min · 29 g protein · 317 cals / serving
Cheesecake for breakfast, in a bowl: cottage cheese whipped smooth with lemon zest and vanilla until it tastes like cheesecake filling, topped with a warm jammy blueberry compote, a handful of fresh berries and a crumble of graham cracker for the crust. Tangy, creamy and bright.
Ingredients
Cheesecake cream
- 1 cup cottage cheese (1%), low-fat
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- a few drops, to taste stevia
Blueberry compote
- 3/4 cup frozen wild blueberries
- 1 tsp lemon juice
- 1 tsp chia seeds
To finish
- 1/3 cup blueberries
- 1/2 sheet graham crackers, crumbled
Steps
- Blend the cottage cheese, lemon zest and juice, vanilla and sweetener for about a minute, until completely smooth and thick, like cheesecake batter. Taste and add more lemon or sweetener if you like. Spoon it into a bowl.
- Put the frozen blueberries and lemon juice in a small pan (or a microwave-safe bowl) and warm over medium heat for 3–4 minutes, crushing a few berries, until bubbling and jammy. Stir in the chia seeds and let stand 1 minute to thicken.
- Spoon the warm compote over the cold cheesecake cream, scatter the fresh blueberries and crumbled graham cracker on top and eat straight away, while the crumbs are crunchy.
Good to know
Make it ahead?
Whip the cheesecake cream and cook the compote up to 4 days ahead and keep them separately in the fridge. The compote is just as good cold; add the crumbs at the last minute.
Which sweetener?
A few drops of liquid stevia or a teaspoon of honey. Cottage cheese is salty-tangy on its own, so a little sweetness is what makes it read as cheesecake.
Other fruit?
Raspberries, cherries or a mix of berries make the same jammy compote in the same time.
Per
- Calories
- 76
- Protein
- (40%)
- 7 g
- Fat
- (14%)
- 1 g
- Carbohydrates
- (47%)
- 9 g
- of which sugar
- 5 g
- Fiber
- 2 g
- Sodium
- 230 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 317 kcal goes into the pot and 419 g of ingredients comes out as about 415 g of food: 76 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.