Made by Selma

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Greek yogurt, light cream cheese, vanilla, and a little lemon zest make a creamy breakfast cheesecake for one. Blueberries add juicy pockets of fruit, and an overnight chill makes it easy to prepare breakfast ahead.

Ingredients:

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•   3/4 cup plain Greek yogurt
•   50 g light cream cheese
•   1 egg
•   2 tbsp vanilla protein powder (optional)
•   2-3 tbsp maple syrup (to taste)
•   1/4 tsp lemon (zest)
•   1/2 tsp vanilla extract
•   handful blueberries (for topping)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven to 350°F / 180°C.
2. Whisk the Greek yogurt, light cream cheese, egg, maple syrup, lemon zest, and vanilla extract together until creamy, adding the optional vanilla protein powder if using.
3. Pour the filling into an oven-safe ramekin and top with the blueberries.
4. Bake for about 40 minutes, until the edges are set and the center is no longer liquid.
5. Let cool, then refrigerate for at least 1 hour or overnight before serving.

Meal prep tip: If preparing more than two days ahead, leave out the blueberries during baking and add them just before serving.