A creamy, tangy breakfast jar with a cheesecake-like filling made from silken tofu, Greek yoghurt and protein-packed cottage cheese
| Created by | Spinneys |
| Prep time | 10 minutes |
| Chilling Time | 1 hour |
| Serves | 2 |
| Cuisine | Other |
| Diet | High-protein |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 603 |
| Fat | 25g |
| Saturates | 5g |
| Protein | 40g |
| Carbs | 58g |
| Sugars | 37.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Bloom the gelatine in cold water for 5 minutes. Place into the microwave to melt in 10-second bursts until dissolved.
2
Zest the lemon. In a blender, combine the silken tofu, gelatine, Greek yoghurt, cottage cheese, matcha powder, lemon zest, honey, vanilla extract and salt. Blitz until smooth.
3
Layer the high-protein granola at the bottom of a jar or serving glass. Spoon the tofu matcha cheesecake mixture on top, smoothing the surface with a spatula. Sprinkle over the pistachio slivers. Place in the fridge and chill for 1 hour.
4
Dust with extra matcha and a spoonful of granola and serve chilled.
