Mini Lemon Yogurt Cheesecakes - alive magazine

Name: Mini Lemon Yogurt Cheesecakes - alive magazine
Ingredients: 2 Tbsp (30 mL) graham crumbs; 2 Tbsp (30 mL) ground pistachios; 1 Tbsp (15 mL) coconut palm sugar; 1 Tbsp (15 mL) melted butter; 3 1/2 oz (100 g) natural soft cream cheese; 1/4 cup (60 mL) yogurt; 1 Tbsp (15 mL) honey; 1 1/2 tsp (7 mL) lemon juice; 1 tsp (5 mL) lemon zest, plus about 1 tsp (5 mL) more for garnish; 1/2 tsp (2 mL) vanilla extract; 1/4 cup (60 ml) fresh blueberries for garnish

www.alive.com

Despite their small size, these dainty cheesecakes are bursting with bright lemon flavour. Substituting yogurt for often-used sour cream adds to the tangy taste…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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