Description
A smooth lemon-vanilla dairy base with fresh blueberries, served in chilled cups.
Yield: 2 generous or 3 smaller portions
Prep: 10 minutes
Chill: 20–30 minutes
Total: 30–40 minutes
Ingredients
Scale
- 1 cup plain nonfat Greek yogurt
- ½ cup low-fat cottage cheese
- 1 labeled serving vanilla protein powder
- Up to 1 tablespoon fresh lemon juice, to taste
- 1 teaspoon finely grated lemon zest
- 1–2 teaspoons powdered sweetener or honey, optional, to taste
- ½ cup fresh blueberries, washed, dried, and divided
- 1–2 tablespoons milk, only as needed
Instructions
- Blend cottage cheese with some or all of the yogurt until smooth, scraping as needed.
- Add remaining yogurt, protein powder, zest, lemon juice, and a small amount of optional sweetener. Start with less juice if the dairy is very tart. Blend until combined.
- Rest briefly, then assess thickness. Add milk a teaspoon at a time only if needed for a thick, spoonable base. Taste and adjust.
- Transfer to a bowl and fold in half the blueberries.
- Divide into two or three cups, cover, and refrigerate 20–30 minutes.
- Add remaining blueberries and optional extra zest just before serving.
Storage: Refrigerate covered at 40°F or below up to 3 days. Stir gently if slight separation occurs. Freezing changes the intended texture.
Estimated nutrition: At two portions, about 190–225 calories and 27–33 grams protein each. At three, about 125–150 calories and 18–22 grams protein each. Honey and extra toppings are additional; brands vary.
Texture note: Creamy and thick rather than a traditional whipped mousse. Use extra zest for aroma before adding more juice.