5 OVERNIGHT OATS » easy + healthy + dessert-inspired ????
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OUR PREVIOUS OVERNIGHT OATS VIDEO
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OVERNIGHT OATS RECIPES
00:00 Intro
00:26 Strawberry cheesecake:
01:10 Homemade cashew butter:
02:15 Black forest cake:
03:53 Apple pie:
05:33 Blueberry muffin:
06:58 Chocolate chip cookie dough:
08:33 Audible
10:09 Bloopers :P
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Slimming World overnight Weetabix cheesecakes - 3 ways
Is it a breakfast? Is it a dessert? However you enjoy our Weetabix cheesecake, these three tasty flavour choices are on trend – and bang on the Slimming World plan
At Slimming World, we love getting inventive with Weetabix (we even made it into a cake!). So when we saw Weetabix cheesecake was taking social media by storm, we couldn’t wait to put a Food Optimising spin on it.
The freedom and flexibility of our eating plan means it’s easy to make your favourite recipes the Slimming World way – and Weetabix cheesecake is no exception! We’ve swapped sugary, full fat toppings for fat-free yogurt, fruit, spices and other Free or low-Syn flavourings.
The basic recipe is surprisingly simple – all you need are a couple Weetabix, some fat-free natural yogurt and a pot of fat-free flavoured yogurt. Once you’ve got those, you can let your imagination run riot with endless flavour combinations. Let us know your favourites in the comments below
Simple vanilla cheesecake
serves 1
ready in 10 minutes (plus overnight chilling)
6½ Syns per serving (deduct 6 Syns if you’re having the Weetabix as your Healthy Extra ‘b’ choice)
2 Weetabix
2 tbsp fat-free natural yogurt
160g no-added-sugar fat-free vanilla yogurt (½ Syn)
Put the Weetabix in a bowl and crush them with your hands or a fork. Add the natural yogurt and mix together. Spoon the mixture into the base of a dessert glass and press down firmly so it resembles the base of a cheesecake.Pour the vanilla yogurt over the base to form a second layer. Cover and chill overnight. Add your chosen toppings just before eating – and enjoy!
3 ways to flavour your Weetabix cheesecake
Banoffee Weetabix cheesecake
7 Syns per serving (deduct 6 Syns if you’re having the Weetabix as your Healthy Extra ‘b’ choice)
2 Weetabix
2 tbsp fat-free natural yogurt (½ Syn)
160g no-added-sugar fat-free toffee yogurt
1 banana, sliced
1 level tsp Choc Shot (½ Syn)
Apple pie Weetabix cheesecake
6½ Syns per serving (deduct 6 Syns if you’re having the Weetabix as your Healthy Extra ‘b’ choice)
2 Weetabix
2 tbsp fat-free natural yogurt
1 apple, chopped
½ tsp mixed spice
160g no-added-sugar fat-free vanilla yogurt (½ Syn)
pinch of ground cinnamon, to serve
Tiramisu Weetabix cheesecake
7 Syns per serving (deduct 6 Syns if you’re having the Weetabix as your Healthy Extra ‘b’ choice)
2 Weetabix
2 tbsp fat-free natural yogurt
1 tsp instant coffee granules, dissolved in 1 tsp boiling water
160g no-added-sugar fat-free vanilla yogurt (½ Syn)
½ level tsp cocoa powder (½ Syn)
Slimming World groups and our online Community are full of slimming-friendly ideas for filling breakfasts, delicious desserts and everything in between. Find out more about joining Slimming World here
Best Overnight Oats | Strawberry Cheesecake | Easy & Healthy Breakfast | Naturally Sweetened
Indulge in an on-the-go, easy breakfast with my strawberry cheesecake overnight oats recipe made with layers of toasted overnight oats, strawberry chia seed jam, a greek yogurt and cream cheese blend with a touch of maple syrup, and topped with fresh sliced strawberries. Start your day guilt-free and nutritionally supercharged with this anti-inflammatory, easily digestible, and naturally sweetened bowl featuring four superfoods: oats, berries, chia seeds, and greek yogurt. This same easy recipe works wonderfully with blueberries, raspberries, and blackberries.
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Hello, my name is Nicole Bonilla. I'm an urban cowgirl bringing common sense to healthy living. Take a deep cleansing breath because you've found easy-to-understand inspiration for healthy digestion, stress and anxiety relief, and a detoxed home.
It’s No Secret, Digestive Disorders Are on the Rise!
Regardless of how they came about, my recipes focus on what we CAN control to continue enjoying nutritious and delicious food. You’ll find easy, healthy recipes accommodating the most common food allergies including gluten-free, dairy-free, FODMAP, and vegan. We have to be our own advocates to make the best choices from the food available to us.
#overnightoats #strawberryovernightoats #strawberrycheesecake #strawberrycheesecakeovernightoats #healthyrecipes #healthybreakfast #healthybreakfastrecipe #antiinflammatoryrecipe
Classic Cheesecake Recipe | Light and Creamy Cheesecake
Classic cheesecake is probably one of the most popular desserts in the world. Some people like it, some people don't. For some reason many people think it's difficult to make a good cheesecake at home, but this is not true. With this easy recipe will master the best creamy cheesecake of your life. This cheesecake is light, creamy with flat surface.
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For the crust:
250g Digestive biscuits/crackers
90g Butter, melted
For the cheesecake:
4 cups (900g) Cream cheese
1 cup (200g) Sugar
1/4 cup (60ml) Heavy cream
1-2 teaspoons Vanilla extract
4 Eggs, large
1 cup (225g) Sour cream
1 1/2 tablespoons Cornstarch
Lemon zest
Pinch Salt
For topping:
Fresh berries
Strawberry jam
Directions:
1. Make the crust: Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. Reduce oven heat to 300°F (150°C).
4. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and lemon zest, beat until incorporated. Do not over beat.
5. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 45-50 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
6. Decorate the cake with fresh fruits.
Strawberry Cheesecake Overnight Oats - 4 Points - Weight Watchers - VLOGMAS Day 14
Strawberry Cheesecake Overnight Oats is a new cold version that I am adding to my overnight oats collection!!
#overnightoatmeal #overnightoats #weightlossjourney
Ingredients
1/2 cup old fashioned oats
1/2 cup, unsweetened, almond milk
1/2 teaspoon Chia seeds
2 teaspoons sugar-free Jell-O cheesecake mix
Sweetener of your choice
Fresh strawberries
Iced coffee filter for mason jar
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Sour Cream Cheesecake Recipe
Sour cream cheesecake is a special cheesecake recipe that uses only sour cream as cheesecake filling. This makes the cheesecake extra light and extra fluffy. Perfect cheesecake recipe is light creamy cheesecakes.
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Ingredients:
For the crust:
200g Biscuits
100g Melted butter
For the filling:
4 cups (900g) Sour cream
1 cup (200g) Sugar
4 Large eggs
1 teaspoon Vanilla extract
2 tablespoons cornstarch
Lemon zest
For the topping:
Jam/fruits
Directions:
1. Make the crust: preheat the oven to 350°F (180°C).
2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. Reduce oven heat to 3250°F (160°C).
4. Make the filling: drain the sour cream as mush as possible from liquids.
5. In a large bowl beat sugar and sour cream until smooth. Add eggs until beat until combined. Add vanilla extract, cornstarch, lemon zest and whisk until combined.
6. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Or; place the springform pan in middle rack of the oven and in the bottom place a dish with boiling eater to create steamy environment.
Bake for 45-50 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
7. Serve with jam or fresh fruits.