High Protein Strawberry Cheesecake Coupes
Another cottage cheese recipe? Ok, yes, but you're not going to want to miss this one!
Summer strawberries were screaming my name at the farmers market last weekend and I knew I wanted to make a fun, healthy treat to capitalize on their fresh sweetness.
If you’re following along on Instagram then you know every week this summer I’m making a new recipe with produce I find at the farmers market as a way to jazz things up in the kitchen, and reap the benefits of seasonal produce. Hello more nutrition in every bite. What’s in season has always inspired my recipes, so I’m having fun with it and making sure nothing goes to waste!
I’ve resisted the cottage cheese cheesecake recipes that I’ve seen online for sometime but after making these deconstructed strawberry cheesecake coups on a whim I totally get it. Cottage cheese whipped up in the food processor turns into the perfect “cheesecake” consistency. Add a little maple syrup and you have a high protein dessert parfait that would be perfect with any fruit, but especially big beautiful in season strawberries.
Let’s just say I can’t wait to remake this one in the fall with a spiced apple topping and definitely adding pumpkin puree to the cheesecake! I liked putting them in a champagne coupe for a fun touch too. Enjoy!
Ingredients:
For the cheesecake:
1 cup cottage cheese ( I used good culture)
2/3 cup vanilla or plain 4% greek yogurt ( I used 1 container of siggi’s 4% vanilla because the higher fat content gives it more texture and creaminess)
2 tbsp - 1/4 cup maple syrup (start with less and add more if you want it a little sweeter)
2 tsp. vanilla extract
For the graham cracker crust:
1 cup graham crackers (I used 1 entire box of Simple Mills sweet thins the lemon flavor)
1/4 cup butter, browned (this step is optional, but it gives the graham crackers a really nice flavor)
1 tsp. cinnamon
For the strawberries:
1 cup strawberries, washed and sliced
zest of 1 lemon
juice of 1/2 lemon
splash of maple syrup (optional)
Directions:
In a food processor pulse the Sweet Thins or graham crackers.
In a saucepan over medium low heat, brown the butter stirring as to not burn. Mix the butter into the graham cracker crumbs and set aside.
Next, add the cottage cheese, greek yogurt, maple syrup and vanilla extract to a food processor or mini blender and pulse until smooth and whipped.
Wash and slice the strawberries and toss with lemon zest, lemon juice and maple syrup.
In a coup glass or jar layer the graham crackers, cheesecake and strawberries. Top with a garnish of fresh mint and enjoy!
These are best right away but you can store the individual layers in the fridge until you’re ready to eat!
