Ingredients
- 1 cup non-fat Greek yogurt
- 8 oz reduced-fat cream cheese
- 2 tbsp monk fruit sweetener
- 1 tsp vanilla extract
- 1 cup fresh strawberries, mashed
- 1 tbsp lemon juice (optional)
- 1 cup almond flour or oat crust (pre-baked or pressed)
Instructions
- In a large mixing bowl, blend Greek yogurt, reduced-fat cream cheese, monk fruit sweetener, and vanilla extract until smooth.
- Fold in the mashed strawberries and lemon juice until well combined.
- Press almond flour or oat crust mixture into a springform pan or muffin liners to create the base.
- Pour the strawberry mixture over the crust and smooth the top with a spatula.
- Refrigerate for 3–4 hours or overnight until set. Serve chilled.
Notes
For portion control, use muffin tins or small jars. Top with sliced strawberries or a sprinkle of lemon zest for a fresh, low-calorie finish. Keeps in fridge up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Low Calorie