2Tbsp(30 mL) smooth, natural peanut butter or preferred nut/seed butter
1Tbsp(15 mL) maple syrup
pinch of salt
1 1/4cups(300 mL) dry rolled oats
3/4cup(175 mL) cooked & cooled red split lentils (see notes)
Make it Lemon Cheesecake!
1juice & zest of 1 lemon
1/4cup(60 mL) low fat cream cheese, softened
1cup(250 mL) vanilla Greek yogurt
1tsp(5 mL) vanilla extract
1tsp(5 mL) honey, optional
1/4cup(60 mL) graham wafer crumbs
Directions
Whisk together milk, yogurt, banana, peanut butter, maple syrup and salt in a medium-sized bowl.
Add oats and lentils to the bowl and stir to combine, then add lemon zest and mix well.
In a separate bowl, mix together lemon juice, cream cheese, yogurt, vanilla, and honey, if using.
Place graham wafer crumbs in a single layer in the bottom of a container, then layer the oat base on top and finish with the cream cheese mixture. Cover and refrigerate overnight. Alternatively, divide graham wafer crumbs between 4 mason jars or cups, then layer oat base and top with cream cheese mixture. Cover and refrigerate overnight.
When ready to serve, garnish with more graham wafer crumbs, if desired. Enjoy!
Notes
Cooking red split lentils is quick and easy! In a medium pot, bring 1/3 cup (75 mL) dry red split lentils (rinsed & drained) and 1 cup (250 mL) water to a boil. Reduce heat and simmer 5-7 minutes or until lentils are soft and cooked through, adding more water as needed. Drain and rinse with cool water and set aside to cool.
2Tbsp(30 mL) smooth, natural peanut butter or preferred nut/seed butter
1Tbsp(15 mL) maple syrup
pinch of salt
1 1/4cups(300 mL) dry rolled oats
3/4cup(175 mL) cooked & cooled red split lentils (see notes)
Make it Lemon Cheesecake!
1juice & zest of 1 lemon
1/4cup(60 mL) low fat cream cheese, softened
1cup(250 mL) vanilla Greek yogurt
1tsp(5 mL) vanilla extract
1tsp(5 mL) honey, optional
1/4cup(60 mL) graham wafer crumbs
1
Whisk together milk, yogurt, banana, peanut butter, maple syrup and salt in a medium-sized bowl.
2
Add oats and lentils to the bowl and stir to combine, then add lemon zest and mix well.
3
In a separate bowl, mix together lemon juice, cream cheese, yogurt, vanilla, and honey, if using.
4
Place graham wafer crumbs in a single layer in the bottom of a container, then layer the oat base on top and finish with the cream cheese mixture. Cover and refrigerate overnight. Alternatively, divide graham wafer crumbs between 4 mason jars or cups, then layer oat base and top with cream cheese mixture. Cover and refrigerate overnight.
5
When ready to serve, garnish with more graham wafer crumbs, if desired. Enjoy!
