Description
A thick, creamy no-bake strawberry dessert made with cottage cheese, Greek yogurt, and instant cheesecake pudding mix.
Yield: 4 small cups
Prep: 10 minutes
Chill: 30–60 minutes
Total: 40–70 minutes
Ingredients
Scale
- 1 cup fresh strawberries, washed, dried, hulled, and chopped
- 1 cup cottage cheese
- 1 cup plain Greek yogurt
- 2 tablespoons sugar-free instant cheesecake pudding mix, dry
- 1 teaspoon vanilla extract
- 1–2 tablespoons powdered sweetener, or less to taste; use the label for concentrated products
- 1–2 tablespoons milk, only if needed
- 2 tablespoons crushed graham crackers, optional, divided among servings
- Extra sliced strawberries, optional, for garnish
Instructions
- Blend cottage cheese until smooth, scraping as needed. Add a little of the measured yogurt if the appliance needs help moving the mixture.
- Add remaining yogurt, instant pudding powder, vanilla, and a small amount of sweetener. Blend until evenly combined.
- Add the strawberries and blend for a smooth pink base. For fruit pieces, blend about two-thirds of the berries and fold in the rest by hand.
- Add milk one teaspoon at a time only if the mixture is too thick to blend. Keep the base spoonable rather than pourable.
- Divide among four small containers, cover, and refrigerate for at least 30 minutes, preferably 30–60 minutes.
- Add optional graham cracker crumbs and fresh strawberry slices just before serving.
Storage: Refrigerate covered at 40°F or below for up to 3 days. Keep crunchy toppings separate. Freezing changes the intended texture.
Estimated nutrition: About 100–140 calories and 11–14 grams protein per cup with low-fat/nonfat dairy and a noncaloric sweetener, before optional toppings. Brands vary.
Texture note: This mixture is thick and creamy rather than a traditional whipped mousse. Pudding brands and dairy moisture affect the final consistency.