Of which 7.1 g sugars and 2.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Calcium (yogurt)
Allergens gluten (oats), egg, milk
Protein oat cheesecake
An oat crust and a creamy yogurt filling, no extra flour — oven, then fridge.
Ingredients
- 75 g (2¾ oz) rolled oats — or ground reduced-fat cookies
- 60 ml (¼ cup) egg whites
- 2 tbsp maple syrup, or honey (30 g / 1 oz)
- 90 g (3¼ oz) reduced-fat cream cheese
- 2 eggs (100 g / 3½ oz)
- 200 g (7 oz) low-fat Greek yogurt
- 60 ml (¼ cup) egg whites — ~2 egg whites
- 30 g (1 oz) vanilla protein powder — or nonfat milk powder
- crushed raspberries, to taste — topping
- drizzle of honey, to taste — optional
Method
- In a bowl, mix the oats with the egg whites and maple syrup until you have a dough you can shape.
- Press the dough firmly into the bottom of a round pan lined with parchment paper, forming an even crust.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
More like this
Black bean brownie
Dense, moist and made entirely in the blender
Avocado cocoa mousse
Creamy and ready in ten minutes, no oven needed
Corn muffins with guava paste
The flavor of sweet Portuguese cornbread, in muffin form