Description
A smooth, tangy cottage cheese and yogurt dessert with raspberry ribbons and chopped sugar-free white chocolate. Carbohydrate content depends on the products used.
Servings: 2
Prep: 10 minutes
Chill: 20–30 minutes
Total: 30–40 minutes
Ingredients
Scale
- ½ cup full-fat cottage cheese
- ½ cup plain, unsweetened Greek yogurt
- 1 labeled serving vanilla or white chocolate protein powder, approximately 1 ounce
- Up to 2 tablespoons powdered low-carb sweetener, to taste
- ¼ teaspoon vanilla extract
- ½ cup fresh raspberries, divided
- 1 tablespoon sugar-free white chocolate chips, finely chopped and divided
- 1–2 tablespoons unsweetened almond milk, only as needed
- ½ teaspoon lemon zest, optional
Instructions
- Rinse and dry berries. Reserve a few for topping. Chop chocolate and reserve a little separately.
- Blend cottage cheese and yogurt until completely smooth, scraping as needed.
- Add protein powder, vanilla, optional zest, and a little sweetener if needed. Blend briefly and let stand 1–2 minutes.
- Adjust with almond milk a teaspoon at a time only if necessary for a thick, spoonable texture. Taste and adjust sweetness.
- Transfer to a bowl. Mash a few berries and fold them into the base with the remaining filling berries, leaving pink streaks.
- Fold in most of the chocolate. Divide into two cups, cover, and refrigerate 20–30 minutes.
- Add reserved berries and chocolate before serving.
Storage: Refrigerate at 40°F or below for up to 3 days. Freezing is not recommended.
Estimated nutrition: Approximately 200–280 calories and 22–28 grams protein per serving, depending on labels. Calculate carbohydrates from the specific ingredients.
Little tip: Get the dairy base smooth before adding berries, and hold back milk until the protein powder has had a moment to hydrate. Both steps help keep the finished cups thick without sacrificing the raspberry swirl.