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. Source: EatingWell Magazine, November/December 2016

Sara Haas, R.D.N., L.D.N.


Ingredient Checklist


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


Nutrition Facts

272 calories; 9.6 g total fat; 3.4 g saturated fat; 24 mg cholesterol; 119 mg sodium. 398 mg potassium; 25.1 g carbohydrates; 5.1 g fiber; 14 g sugar; 21.7 g protein; 251 IU vitamin a iu; 9 mg vitamin c; 19 mcg folate; 385 mg calcium; 1 mg iron; 46 mg magnesium; 6 g added sugar;

Reviews (2)

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5 Ratings
  • 5 star values: 5
  • 4 star values: 0
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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
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