I was skeptical when I heard that blending cottage cheese tastes like cheesecake, but it’s true! It has the creamy, tangy (but not too tangy), smooth texture of cheesecake. In my opinion, it’s a better cheesecake comparison than Greek yogurt. In 5 minutes you can whip up a really yummy, high-protein, indulgent snack or dessert.
High-Protein Strawberry Cheesecake Parfait
This recipe serves 1. You can swap out strawberries for a different fruit if you’d like. We love the Gay Lea Coconut Whip can from Aldi. Trader Joe’s has a similar version. It looks just like Reddi Whip and works much better than trying to make coconut whip yourself at home.
Ingredients
3/4 cup low fat cottage cheese (1% or 2%)
1 cup diced or sliced fresh strawberries
4-5 liquid stevia drops (1 tsp powdered baking stevia can work too)
Canned, spray coconut whip
Drizzle of honey
Directions
- Add cottage cheese and stevia to a blender. Because this is a small amount, a personal blender works best. Blend until smooth.
- Grab your favorite parfait dish and scoop 1/2 of the cottage cheese cheesecake mixture into the bottom.
- Drizzle honey on top of the first layer of cheesecake.
- Add 3/4 of the strawberries on top of the cheesecake layer.
- Add a small spray of coconut whip on top of the strawberries.
- Add the rest of the cheesecake on top of the coconut whip.
- Add remainder of strawberries on top of the cheesecake.
- Top with a healthy spray of coconut whip (there’s no such thing as too much).
