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; carbohydrates 25.1g; dietary fiber 5.1g; sugars 14.2g; fat 9.6g; saturated fat 3.4g; cholesterol 23.9mg; vitamin a iu 250.8IU; vitamin c 9.4mg; folate 19.3mcg; calcium 384.7mg; iron 1mg; magnesium 46.2mg; potassium 397.7mg; sodium 119.1mg; thiamin 0.1mg; added sugar 6g.

Reviews (2)

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5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 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