Greek Yogurt Cheesecake

• Vegetarian
• Gluten free

• Produce

  • 2 cups Strawberries

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 drizzle Honey
  • 1/2 tsp Vanilla bean paste

• Baking & Spices

  • 1 1/2 tsp Cornstarch
  • 1/3 cup Granulated sugar

• Dairy

  • 1 cup 2% plain greek yogurt, plain
  • 1 Yogurt

Found on dessertfortwo.com

Ingredients

• 1 cup 2% plain Greek yogurt
• 1/3 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla bean paste (or 1 teaspoon extract)
• 1 1/2 teaspoons cornstarch
• 2 cups of strawberries, cored and sliced
• drizzle of honey
• extra yogurt, for garnish

Directions

• Preheat the oven to 375, and fit two mini 1-cup jars into a baking dish. Fill the baking dish with water so the water comes up the sides of the jars about 1. Set aside.
• In a mini food processor, combine the yogurt, sugar, egg, vanilla and cornstarch. Pulse until well-blended.
• Divide the mixture between the jars, and bake for 23-26 minutes--the tops will appear set and may even start to very lightly brown.
• Cover the jars and chill in the fridge for at least 4 hours.
• Meanwhile, make the strawberry topping: in a small saucepan, combine the sliced strawberries with a splash of water.
• Cook over medium heat until they collapse and the sauce starts to thicken, about 5 minutes.
• Remove from heat, and stir in honey to taste.
• Let the strawberry sauce cool, and then divide it evenly on top of the cheesecake jars.
• Garnish with extra yogurt, and more fresh strawberries.

Nutrition