Ingredients
For the Wonton Cups:
- 12 wonton wrappers
- Cooking spray or melted butter (for brushing)
For the High-Protein Cheesecake Filling:
- 1 cup low-fat cottage cheese (blended completely smooth)
- 2 tbsp vanilla protein powder (or substitute with 2 tbsp Greek yogurt)
- 2 tbsp maple syrup, honey, or a zero-calorie sweetener of your choice
- 1 tsp vanilla extract
For the Topping:
- Fresh strawberries (sliced or whole for the center)
- Sugar-free strawberry jam or a light drizzle of honey (optional, for garnish)
Instructions
1. Prep and Preheat
- Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin with cooking spray.
2. Bake the Wonton Cups
- Press one wonton wrapper gently into each cup of the muffin tin, shaping them into little cups/baskets with the corners pointing up.
- Lightly mist or brush the wrappers with cooking spray or melted butter.
- Bake for 6 to 8 minutes, or until they are golden brown and crisp. Remove from the oven and let them cool completely in the pan so they hold their shape.
3. Make the Filling
- In a blender or food processor, blend the cottage cheese until completely smooth and creamy with no curds left.
- Transfer the blended cottage cheese to a bowl and mix in the vanilla protein powder, sweetener, and vanilla extract until well combined.
4. Assemble
- Spoon or pipe the high-protein cheesecake mixture evenly into each cooled wonton cup.
- Top each cup with a fresh strawberry (and a small drizzle of sugar-free strawberry jam if desired).
5. Chill and Serve
- Serve immediately, or chill in the refrigerator for about 30 minutes to let the filling firm up slightly. Enjoy!
Nutritional Profile (Per Serving / 2 Wonton Cups)
- Calories: ~180 kcal
- Protein: ~11g
- Carbohydrates: ~22g
- Fiber: ~1g
- Sugars: ~5g
- Fat: ~4g
- Saturated Fat: ~1.5g