2 cup thick Greek yogurt or Skyr
1/4 cup confectioner’s sugar
1 tea vanilla extract
2 teaspoon of cornstarch
1/2 cup crumbled graham cracker cookies reserved for crust*
Strawberry Drizzle Ingredients
2 cups strawberries, sliced
2 Tablespoons water
1 tablespoon of desired sweetener (agave, honey or maple syrup)
Preheat your oven to 375 degrees. Place your desert jars into the dish and then fill the baking dish with some water so the water comes up the sides of your jar about an inch or inch and a half.
Set aside. In a small food processor mix your Greek yogurt, sugar, egg, vanilla extract and cornstarch. Pulse gently to combine. Set aside.
The first step (and this is optional) is to make the crust at the bottom of the jars. To do this, take your crumbled graham cracker cookies and put 1/4 cup into each jar, then press it to the bottom of both jars with a spoon or your fingers. (If you’re on a low-carb diet, you don’t need to make this crust at all). You can also choose a gluten-free cookie, if that meets your dietary needs.
Then, pour the yogurt mixture you just made in the food processor into your desert jars. You will be splitting the batter into both your desert jars. Now, place the baking dish into the oven. Cook them for about 25 minutes (depends on your oven) but the goal is to brown the top very lightly.
My oven took 30 minutes, because I turned down the heat to 350 after a while. Remove carefully from the oven, especially because you don’t want the water in the pan to splatter you. Just let it cool for about 10 minutes and then refrigerate the jars for 3 to 4 hours until completely chilled.
Top with strawberry preserves if you’re in a time crunch. If you have the time and prefer to drizzle your own strawberry glaze, just put all the relevant ingredients in a saucepan (see above for ingredients). Cook over medium low until the strawberries break down and the sauce starts to thicken.
I used a metal whisk and continuously whisked it. You can drizzle this over your chilled cheesecake deserts. Garnish with a dollop of more yogurt and sliced strawberries. If you want to be fancy, you cut your strawberries into a rose shape, or prop a vanilla bean stick down into the ‘cheesecake.’
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.