Ingredients
Makes 4–6 servings
- 1 cup low-fat cottage cheese
- 1 cup plain or vanilla Greek yogurt
- 1 package (3.4 oz / 96 g) sugar-free instant cheesecake pudding mix
- 1 cup light or fat-free Cool Whip
- ½ cup fresh blueberries
- 1–2 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 1–2 tbsp zero-calorie sweetener, optional
- ¼ tsp vanilla extract
- 2 tbsp granola, optional, for topping
- 1 tbsp unsweetened shredded coconut, optional, for topping
Instructions
- Blend the creamy base:
Add cottage cheese, Greek yogurt, lemon juice, lemon zest, vanilla, and sweetener to a blender or food processor. Blend until completely smooth. - Add the pudding mix:
Transfer the mixture to a large bowl. Sprinkle in the sugar-free cheesecake pudding mix and whisk thoroughly until it begins to thicken. - Fold in Cool Whip:
Gently fold in the Cool Whip using a spatula. Avoid overmixing so the fluff stays light and airy. - Add blueberries:
Gently fold in the blueberries, reserving a few for decoration. - Chill:
Cover and refrigerate for at least 1 hour. The mixture will become thicker and creamier as it chills. - Serve:
Spoon into individual cups and top with a few blueberries. For the texture shown in the picture, sprinkle a small amount of granola and shredded coconut over the top just before serving.
💡 Tip
For a stronger cheesecake flavor, add a little extra lemon zest. If you’re keeping it lower-carb, skip the granola and use a low-sugar or keto-friendly topping.
Note: “High protein” and “low carb” nutrition will depend on the specific yogurt, cottage cheese, pudding mix, and Cool Whip used.
