Cappuccino Bliss Yogurt Brownies
Well, THAT’S a yummy brownie!
Ingredients
- 250 mL (1 cup) oatmeal*
- 5 ml (1 tsp) baking powder
- 3 tbsp cocoa powder
- 80 ml (⅓ cup) brown sugar
- 80 ml (⅓ cup) egg white
- 180 ml (¾ cup) Krema Cappuccino Bliss 8% M.F.
- 60 g (2 oz.) chopped dark chocolate (or ⅓ cup (80 mL))
ICING
- 60 mL (¼ cup) Krema Cappuccino Bliss yogurt
- 40 g (1.4 oz.) chopped dark chocolate (or about 60 mL (¼ cup))
Preparation
- Preheat the oven to 180 ° C (350 ° F).
- In a bowl, combine oats with baking powder and cocoa powder.
- In a second medium bowl, whisk the brown sugar with egg white for about 3 minutes or until the mixture whitens, add Krema Cappuccino Bliss yogurt and chocolate by gently “folding” the mixture.
- Add the dry ingredients and the chocolate chips, then mix gently.
- Bake in the oven for about 20-25 minutes or until the cake is cooked but always lightly melted in centre*.
- *The brownie is even better when not overcooked. When in doubt, remove it from the oven!
Recipe: Cynthia Marcotte
A delicious cheesecake ready in no time.
Ingredients
CRUST
- 1 cup (250 ml) crumbled Graham crackers
- ¼ cup (60 ml) butter, melted
- 2 tbsp (30 ml) sugar
CHEESE FILLING
- 500 g (2 tubs of 250g) organic cream cheese, softened
- 2 eggs
- ⅔ cup (160 ml) Krema maple syrup yogurt
- ½ cup (125 ml) sugar
- 2 cups (500 ml) blueberries
Preparation
Preheat oven to 350°F (180°C).
- For the crust, combine all the ingredients.
- Evenly press the mixture to the bottom and sides of a cake pan to form the crust.
- Cook for 8 to 10 minutes and let cool.
- For the filling, whisk together cream cheese, eggs, yogurt and sugar in a bowl.
- Add half the blueberries and pour over the cooled crust.
- Bake for 35 to 40 minutes or until the filling sets.
- Let cool.
- Garnish with the remaining blueberries and sprinkle with icing sugar.
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