Ingredients
Scale
Fluff Base
- 1 cup plain or vanilla Greek yogurt
- ½ cup low-fat cottage cheese
- 1 scoop vanilla protein powder, using its labeled serving size
- 3 sugar-free chocolate sandwich cookies, crushed
- 1–2 tablespoons powdered bulk sugar substitute, to taste
- ½ teaspoon vanilla extract
- 2–3 tablespoons unsweetened almond milk, only as needed
- A small pinch of salt
Topping
- 1 additional sugar-free chocolate sandwich cookie, crushed
- 1 tablespoon sugar-free whipped topping, optional
- 1 teaspoon sugar-free chocolate chips, optional
The complete recipe uses four cookies: three folded into the base and one divided over the two servings. The cookie count is clarified here rather than leaving “divided” ambiguous.
Instructions
- Blend yogurt, cottage cheese, protein powder, vanilla, salt, a little sweetener, and milk only as needed until smooth. Stop and scrape the sides as necessary.
- Taste and adjust sweetness. Keep the base thick, adding milk gradually only for blending.
- Fold in the three crushed cookies.
- Divide between two containers, cover, and chill 20–30 minutes.
- Divide the fourth crushed cookie over the portions immediately before serving. Add the listed optional toppings between the two bowls if desired.
Notes
- The complete batch uses four cookies.
- Texture varies with dairy thickness and protein powder formulation.
- Topping cookies stay crisper when stored separately.
- Calculate calories and protein from actual labels instead of relying on fixed estimates.
- Contains dairy; cookies, protein powder, and toppings may contain additional allergens. Almond milk contains almonds.
- Prep Time: Approximately 5–10 minutes
- Cook Time: 20–30 minutes
Nutrition
- Serving Size: 2