Raspberry cheesecake overnight oats
⅓ cup(s), (45g) or frozen variety
⅓ cup(s), (80ml)
99% fat-free plain yoghurt
¼ cup(s), (60g)
vanilla bean paste
45 g, 1 sachet
extra light cream cheese
- Place raspberries, maple syrup and 1 tablespoon water in a small saucepan. Cook, stirring, over medium heat for 5 minutes or until raspberries have broken down. Set aside to cool.
- Combine milk, yoghurt, vanilla, porridge and cream cheese in a medium bowl. Spoon mixture into a 1¼-cup (310ml) capacity jar, glass or airtight container. Top with raspberry mixture. Cover and place in fridge overnight. Serve.