Ingredients
- Gelatine 1½ tbsp
- Spinneysfood Bottled Drinking Water 50ml
- Lemon 1
- Silken tofu 250g
- Full-fat Greek yoghurt 200g
- Low-fat cottage cheese 250g
- Matcha powder 2 tsp
- Spinneysfood Acacia Honey 2 tbsp
- Vanilla extract 1 tsp
- Spinneysfood Fine Sea Salt A pinch
- High-protein granola 60g
- Spinneysfood Pistachio Slivers 40g
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."
Tofu matcha cheesecake breakfast jars with lemon and pistachio
Other 10 Mins Prep
- Bloom the gelatine in cold water for 5 minutes. Place into the microwave to melt in 10-second bursts until dissolved.
- 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.
- 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.
- Dust with extra matcha and a spoonful of granola and serve chilled.