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Skyr and raspberry cheesecake in a glass

All the flavour of cheesecake, no baking and high in protein.

  • 10 min
  • 1 serving
  • Vegetarian
  • American cuisine
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Skyr and raspberry cheesecake in a glass

Per serving

Calories
202 kcal
Protein
17.3 g
Carbohydrates
25.1 g
Fat
4.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Skyr120 g
  • Part-skim ricotta40 g
  • Italian rusks1
  • Raspberries60 g
  • Honey6 g

Contains: gluten, lactose,

In season: June – September

Method

  1. Crumble the rusks roughly with your hands and spread them over the bottom of a glass, pressing lightly with a teaspoon.
  2. In a bowl beat the skyr with the light ricotta and the honey using a whisk or fork, until the cream is smooth and lump-free; spoon it over the base.
  3. Gently rinse the raspberries, crush half of them with a fork and spread them over the cream together with the whole ones.
  4. Leave in the fridge for 30 minutes before serving, so the base softens slightly and the cream firms up.

This recipe, sized for you

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