"HOLY NO-BAKE RHUBARB LABNE CHEESECAKE! I whipped these up using strained non-fat plain @chobani Greek yogurt for a flexi healthy breakfast-dessert treat, laced with olive oil, cardamom, and pistachio.
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No Bake Cardamom Spiced Cheesecake Jars With Rhubarb And Pistachios
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Ingredients:
2 cups non-fat plain yogurt mixed with a few pinches of sea salt
2-3 tablespoons maple syrup or honey, to taste
1 sleeve graham crackers (9 crackers)
3 tablespoons olive oil
2-3 tablespoons maple syrup
few pinches cardamom
1/2 pound fresh rhubarb, sliced to 1/4”
2 tablespoons maple syrup
1 1/2 teaspoons pure vanilla extract
chopped pistachios, to garnish
Directions
The night before, dampen two layers of cheesecloth and line a fine mesh strainer. Place over a large bowl, and add yogurt to cheesecloth. Strain overnight. The next morning, sweeten with maple syrup or honey to taste.
Crush the graham crackers until you have fine crumbs, and mix with olive oil, maple syrup, and cardamom.
Place the sliced rhubarb, maple syrup, and vanilla in a small saucepan over medium low heat, and stir to coat rhubarb. Cook for 7-10 minutes, until rhubarb is fragrant and tender, and bright pink. Remove from heat.
Assemble the cheesecakes by placing spoonfuls of graham cracker mixture in individual jars or bowls, pressing down to create a crust, topping with labne, and finishing with rhubarb and pistachios. Eat immediately, or let set in fridge for an hour or more for a firmer crust.