High-protein cottage cheese cheesecake

High-protein cottage cheese cheesecake in a glass with berry purée and almond crunch. Ready in 10 minutes, 230 kcal and 25 g protein per serving.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 230 kcal per serving
• Protein: 25 g
• Fat: 8 g
• Carbs: 12 g

Ingredients

• 250g cottage cheese
• 2 tbsp vanilla protein powder (unsweetened)
• 100g raspberries
• 2 tbsp flaked almonds
• 1 tbsp yacon syrup
• 1 squeeze of lemon juice

Method

You’ll need: frying pan · saucepan · blender

1. Blend the cottage cheese with the vanilla protein powder and a squeeze of lemon juice in a blender until you have a smooth cream.
2. Warm the raspberries briefly in a small pan and lightly crush them with a fork.
3. Toast the flaked almonds in a frying pan without oil until they smell fragrant.
4. Layer the cottage cheese cream alternately with the warm raspberry purée in two glasses.
5. Finish the dessert with the yacon syrup and toasted almonds before serving.

Good to know

Cottage cheese as a dessert?

Swaps

Raspberries → blueberries or strawberries (whichever you prefer).

Cooking tips

If you don't blend the cottage cheese completely smooth, the dessert keeps an interesting texture.

Storage

The layered glass can happily sit in the fridge overnight (good for meal prep).

Allergens

Contains milk (lactose) and tree nuts (almonds).