Blueberry Yogurt Cake with Muesli Base

diabetes.org.uk

Debbie Payne

subheading: For the base: 150 g/5 oz rolled oats:

1 tbsp wholemeal flour

1 tbsp granulated sweetener

4 tbsp sunflower oil

subheading: For the yogurt and blueberry topping: 450 g/16 oz blueberries:

½ lemon, juiced

3 tbsp granulated sweetener

500 g/18 oz 0% fat Greek yogurt

250 g/9 oz 3% fat cream cheese, e. g. Philadelphia lightest soft cheese

Directions at diabetes.org.uk

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