Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: 2

Ingredients

  • 1 cup (225 g) fat-free Greek yogurt
  • ½ cup (110 g) fat-free cottage cheese
  • ½ scoop (15–20 g) vanilla whey protein powder
  • ½ cup (75 g) fresh strawberries, chopped
  • 1 tablespoon sugar-free cheesecake pudding mix
  • ½ teaspoon vanilla extract
  • Sweetener to taste
  • 1–2 tablespoons unsweetened almond milk, if needed
  • Optional: freeze-dried strawberry pieces for topping

Instructions

  1. Blend the base: Add Greek yogurt, cottage cheese, protein powder, strawberries, pudding mix, vanilla extract, and sweetener to a blender.
  2. Blend until smooth: Process until creamy and fluffy, scraping down the sides as needed.
  3. Adjust consistency: Add a little almond milk if the mixture is too thick.
  4. Whip for extra fluff: Use a hand mixer for 1–2 minutes to create a lighter texture.
  5. Fill the jars: Divide the mixture between two jars or dessert cups.
  6. Chill: Refrigerate for at least 30 minutes to thicken and develop the cheesecake flavor.
  7. Garnish and serve: Top with chopped strawberries or crushed freeze-dried strawberries.

Nutrition Information

Estimated per serving; exact values depend on your protein powder, yogurt, and pudding mix.

  • Calories: 150–190
  • Protein: 20–25 g
  • Carbohydrates: 8–13 g
  • Fat: 1–4 g

Note: The image advertises 32 g protein and 5 g carbs, but this particular recipe may not meet those macros. For approximately 32 g protein per serving, use a higher-protein yogurt and enough protein powder, then recalculate using the product labels. Fresh strawberries and pudding mix also contribute carbohydrates.

Nut Information

  • Peanuts: Not included in the basic recipe.
  • Tree nuts: Almond milk is optional; replace it with skim milk or another suitable liquid for a nut-free version.
  • Dairy: Greek yogurt, cottage cheese, whey protein, and pudding mix may contain milk.
  • Gluten: Check the pudding mix and protein powder labels.
  • Allergy tip: Check all ingredient labels for allergens and cross-contact warnings.

Q&A

Q1: Can I make this without cottage cheese?

Yes. Replace it with additional Greek yogurt or light cream cheese. The texture and nutrition will change.

Q2: Can I use frozen strawberries?

Yes. Thaw and drain them first to prevent excess water from thinning the fluff.

Q3: How do I make it thicker?

Use thick Greek yogurt, reduce added liquid, and refrigerate for at least 30–60 minutes.

Q4: Can I make it without protein powder?

Yes, but the protein content will be lower. You can add more fat-free Greek yogurt or cottage cheese.

Q5: How long does it last?

Store covered in the refrigerator and enjoy within 2–3 days for the best quality.

Q6: Can I make it sugar-free?

Use an unsweetened yogurt, a suitable zero-calorie sweetener, and a sugar-free pudding mix. Fresh strawberries still contain naturally occurring sugar and carbohydrates.

Q7: Is this suitable for bariatric-friendly eating?

It may suit some post-bariatric meal plans because it is soft and protein-focused. Follow your bariatric team’s guidance on portion size, texture, and protein targets.

Enjoy this creamy strawberry cheesecake fluff as a refreshing, protein-rich dessert or snack!