*Ingredients – Strawberry Cheesecake Fluff*
_Per 1 serving ≈ 32g protein, ∼5g net carbs_
– *Base*:
– 3/4 cup low-fat cottage cheese _or_ Greek yogurt _protein_
– 1 scoop vanilla whey isolate _or_ plant protein powder _∼25g protein_
– 2 oz cream cheese, softened _use plant cream cheese for dairy-free_
– 1/2 cup frozen strawberries _antioxidants_
– 2 tbsp chia seeds _omega-3s + fiber_
– *Anti-Inflammatory Flavor*:
– 1 tsp vanilla extract _antioxidant_
– 1/2 tsp ground turmeric _optional_ _curcumin_ _won’t affect taste_
– 1/2 tsp cinnamon _blood sugar support_
– 1-2 tbsp lemon juice _vitamin C_
– 1-2 tsp monk fruit _or_ stevia _zero glycemic_
– Pinch of sea salt
– *Topping*:
– 2 tbsp freeze-dried strawberries, crushed _no added sugar_
– 1 tbsp chopped walnuts _optional_ _omega-3s_
*Instructions *
– *1. Blend base*: Add cottage cheese, cream cheese, protein powder, strawberries, lemon juice, vanilla, turmeric, cinnamon, sweetener, and salt to blender.
– *2. Blend smooth*: Blend 30-45 seconds until completely creamy and pink. Scrape sides.
– *3. Add fiber*: Stir in chia seeds by hand. Don’t blend – we want the texture.
– *4. Jar it*: Divide evenly into 5 mason jars.
– *5. Chill*: Refrigerate 30 minutes to thicken. Chia will make it “fluff”.
– *6. Top*: Before serving, sprinkle freeze-dried strawberries and walnuts.
– *7. Store*: Keeps 5 days in fridge. Best texture after 2-4 hours.
– *8. Eat cold*: Enjoy straight from the jar for a snack or dessert.