Cottage Cheese Strawberry Cheesecake Creami
300kcal
Ingredients
Strawberry cheesecake base
- 1/2 cup low fat cottage cheese
- 1 cup high protein milk
- 1 scoop vanilla protein powder
- 1/2 cup fresh strawberries sliced and macerated with 1 tbsp allulose
- 2 tbsp allulose
- 1/2 tsp vanilla extract
- 1 tsp lemon juice
Cheesecake mix in
- 2 tbsp sugar free strawberry compote
- 3 tbsp graham crackers crushed (sugar free or low sugar)
- Fresh strawberry slices for topping
Method
- Toss the sliced strawberries with 1 tablespoon of allulose and let them macerate for 10 minutes until juicy.
- Blend the cottage cheese, high protein milk, protein powder, macerated strawberries with juice, allulose, vanilla, and lemon juice for 30 to 45 seconds until completely smooth.
- Pour into a Ninja Creami pint, tap to release bubbles, and freeze flat for 24 hours.
- Run the Lite Ice Cream program. It will look crumbly. That is normal.
- Add 1 to 2 tablespoons of cold milk and run the Re-spin program until smooth and scoopable.
- Press a hole in the center, add the strawberry compote and crushed graham crackers, and run the Mix In program once.
- Scoop into a chilled bowl, top with fresh strawberry slices and a mint leaf, and drizzle with extra compote.
Nutrition
Serving1pintCalories300kcalCarbohydrates20gProtein35gFat6gSaturated Fat2gSodium339mgFiber2gSugar6g
Notes
- Storage: up to 2 weeks in the freezer with the lid on.
- Best texture: re-spin straight from frozen, never melt and refreeze.
- Strawberries: always macerate fresh, never blend frozen straight in.
- Cheesecake flavor: the lemon juice is essential, do not skip it.
- Graham crackers: fold in only at the Mix In step so they stay crunchy.