Reminiscent of a lemon cheesecake, this healthy breakfast recipe is easy to throw together in the morning. Or stir together the filling in a jar the night before and top with the fruit, nuts and seeds when you get to work.

Sara Haas, R.D.N., L.D.N.
Source: EatingWell Magazine, November/December 2016




Ingredient Checklist


Instructions Checklist
  • Combine yogurt, ricotta and lemon zest in a bowl. Top with raspberries, almonds and chia seeds.


Nutrition Facts

272 calories; protein 21.7g 44% DV; carbohydrates 25.1g 8% DV; dietary fiber 5.1g 20% DV; sugars 14.2g; fat 9.6g 15% DV; saturated fat 3.4g 17% DV; cholesterol 23.9mg 8% DV; vitamin a iu 250.8IU 5% DV; vitamin c 9.4mg 16% DV; folate 19.3mcg 5% DV; calcium 384.7mg 39% DV; iron 1mg 6% DV; magnesium 46.2mg 17% DV; potassium 397.7mg 11% DV; sodium 119.1mg 5% DV; thiamin 0.1mg 6% DV; added sugar 6g.

Reviews (2)

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5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
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Rating: 5 stars
I used lemon curd instead of lemon zest because lemons are very expensive where I live - far more so than lemon curd. I would say the texture is more like custard than cheesecake but it tastes excellent and I am thrilled I tried this. Read More
Rating: 5 stars
Totally will make again the flavor was awesome...I did sub Icelandic Plain yogurt and added 1/2 tsp vanilla and 1 tsp brown sugar...because it is less added sugar than using commercial vanilla yogurt Read More