Lemon Blueberry Cheesecake Parfait
Layers of lemony whipped cottage cheese, jammy blueberries and buttery crumble in a glass — a bright, high-protein cheesecake parfait.
30g protein / serving
220 kcal / serving
15 min
Serves 2
Recipe from YouTube by SHREDHAPPENS
Ingredients
- Cottage cheese16oz (about 454g)
- Confectioner's sweetener1/2 to 3/4 cup
- Lemons (zest and juice)2
- Low-carb graham crackers or crushed nuts (base)to taste
- Frozen wild blueberries1 cup
- Monk fruit sweetener (blueberry topping)1/2 tbsp
- Lemon (juice, blueberry topping)juice of 1/2
Method
1. Add the cottage cheese to a food processor and pulse for 15-20 seconds until creamy and smooth.
2. Add the confectioner's sweetener and the zest and juice of 2 lemons. Pulse again for 15-20 seconds, then taste and adjust sweetness or lemon.
3. For the blueberry topping, add the frozen blueberries, monk fruit sweetener, and juice of half a lemon to a pan. Bring to a boil, then turn off the heat and let cool.
4. Layer in serving jars: start with about 1 tablespoon of crushed graham crackers or nuts, then alternate the lemon cheesecake mixture and the blueberries.
5. Top with more crumble and lemon zest. Enjoy.