One of the traditions of Shavuot is to eat dairy products, and what better way to indulge in a dairy-filled treat than with High Protein Breakfast Cheesecake Cups with Roasted Blueberries?
Shavuot is a Jewish holiday that commemorates the giving of the Torah to Moses on Mount Sinai. It is also known as the Feast of Weeks or Pentecost, and is celebrated seven weeks after the second day of Passover.
PSA: This year, Shavuot will be observed from the evening of May 25th until the evening of May 27th.
We celebrate Shavuot by eating dairy food which symbolizes the “land of milk and honey” that Israel was promised. This is where our High Protein Breakfast Cheesecake Cups with Roasted Blueberries come in!
These delicious and nutritious breakfast cups are made with a high-protein cheesecake filling that will keep you feeling full and satisfied all morning long. They are also a great healthy option for those with dietary restrictions.
Not only are these breakfast cups perfect for Shavuot, but they are also a great option for meal prepping or busy mornings. Just grab one or two on your way out the door and you’ll have a delicious and healthy breakfast on the go!
So why not celebrate Shavuot this year with some High Protein Breakfast Cheesecake Cups with Roasted Blueberries? Your taste buds (and your body) will thank you!
Scroll down below to try out the recipe!
Need other recipe ideas to add to your roster? Check out my other recipes here!
High Protein Breakfast Cheesecake Cups with Roasted Blueberries
Author: Micah Siva
Serves: 2
- 1 cup fresh blueberries
- 1 tablespoon olive oil
- 2 teaspoons honey
- Pinch kosher salt
- 1 cup cottage cheese
- ¼ cup plain greek yogurt
- 1 tablespoon honey or maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon zest
- 1 cup blueberries
- 1 tablespoon extra virgin olive oil
- Roast at 350F for 25 to 30 minutes
- 6 graham crackers, crushed
Preparation:
- Preheat the oven to 350F. Add the blueberries, olive oil, honey, and salt to a small baking dish, mixing to combine.
- Bake for 25 to 30 minutes, or until the blueberries begin to break down and turn into a purple color.
- In a blender or food processor, combine the cottage cheese, yogurt, honey, vanilla, and lemon zest until smooth.
- Divide the graham crackers between two bowls. Top with ¼ of the cheese mixture, and a tablespoon of the blueberries. Layer with the remaining cheese mixture and blueberries.