Sunday, February 17, 2013

Greek Yogurt Cheesecake Tart

I often make things because I have "must-go" foods in my refrigerator. I am sure this happens to many. And of course, with my growing sweet tooth (and appetite), I always look for ways to use up my food items, while taming the prego monster in me! These days,  I pretty much just eat anything in front of my face (and my growing belly shows it!). Hopefully I won't deliver more than a 13 lb. baby lol. 

This recipe is inspired by a delish treat I saw on Three More Big Bites. Of course I added my own clean crust to the tart, as well some better choices for sweetners! Now get out of my way, we (baby and I) are going to go have another slice!!

Blueberry Swirled Greek Yogurt Cheesecake Tart
For the crust:2 cups whole grain oat cereal such as Joes O's
3 Tbsp. sucanat
2 Tbsp. coconut oil, melted

For the filling:
2 ¼ cups plain nonfat Greek yogurt
1/3  cup agave nectar
 3 eggs
2 tsp. vanilla
3 packets Truvia® or additional sweetener of desired
1/3 cup fruit jam, optional

Preheat oven to 350F. Place cereal and sucanat in a food processor and pulse until finely ground. Add coconut oil and pulse until well combined.
Press into a 10-12 inch tart pan and bake for 12 minutes. Set aside.
Combine ingredients for filling, except for jam, in a medium bowl; whisk together until smooth.
Pour evenly over crust and drop dollops of jam over top of surface.
Use a toothpick to swirl in jam.
Place cheesecake tart on a pan and place in oven; add about 1/2 inch of water to pan to create a water bath. Bake for 32-35 minutes until set.
Cool on wire rack for 30 minutes, then chill in refrigerator for at least 2 hours.


1 comment:

  1. Oh yum, looks heavenly!!! haha, yeah, 13 pound baby wouldn't be good (although they seem to give women kudos for large babies lately, so annoying!).