Strawberry Cheesecake Protein Fluff

1 cup (225 g) low-fat or fat-free cottage cheese

½ cup (120 g) nonfat Greek yogurt

1 cup (150 g) fresh strawberries, hulled

1–2 tbsp powdered zero-calorie sweetener, to taste

1 tsp vanilla extract

1–2 tbsp sugar-free cheesecake-flavored pudding mix

2 tbsp light whipped topping, optional

1–2 tbsp unsweetened almond milk or regular milk, only if needed

2–3 fresh strawberries, diced, for topping

Prepare the strawberries: Add the strawberries to a blender or food processor and blend until smooth.
Blend the creamy base: Add cottage cheese, Greek yogurt, vanilla, sweetener, and cheesecake pudding mix. Blend until completely smooth and creamy.
Combine: Add the strawberry purée and blend briefly until evenly pink.
Make it fluffy: Fold in the whipped topping by hand if using. This gives the dessert a lighter, fluffier texture.
Chill: Spoon into 2–3 jars or containers. Refrigerate for at least 1 hour so the mixture thickens.
Serve: Top with diced strawberries. For the look in the photo, add a few thin strawberry slices and a tiny sprinkle of crushed freeze-dried strawberries.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍰Dessert

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🌸Spring

DifficultyVery Easy ⏰ 10m