Strawberry Cheesecake In A Bowl

This version of an old favorite was inspired by the bodybuilding world where every calorie counts and dessert is taboo (along with just about everything else).  What’s great about this recipe is that not only does it provide a balance of protein and carbohydrates, so that you have a complete meal, but it tastes good to ordinary folks.  I eat it for breakfast on days where dessert has to come first.

Strawberry Cheesecake

(Ed. Note: Isn’t that every day?)

Strawberry Cheesecake

• About 2 tbsp. graham crumbs, or two graham crackers, crushed
• 1 container non-fat or 1% M.F. cottage cheese
• 1 large container non-fat or 1% M.F. strawberry yogurt
• strawberries for garnish (optional)

 

Strawberries

If you don’t have graham cracker crumbs, then crumble one row of graham crackers in a food processor (or crush them in a bag with a rolling pin). Set aside.

In the same food processor (or professional quality blender), blend the cottage cheese until smooth.

Remove the now silky smooth cottage cheese from the food processor/blender into a large bowl and mix in your favorite strawberry yogurt (lower fat results in a better nutrition profile). Whatever you do, DO NOT BLEND the yogurt into the cottage cheese in the food processor – it will break down the texture and make it runny, which will ruin the effect we’re going for.

Spoon one cup of the blended cottage cheese and yogurt into dessert sized bowls and add a couple of tablespoons of the graham cracker crumbs just before serving. Decorate with sliced strawberries.

Voila! Stay tuned on Queen G’s Cafe for more recipes.

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