Strawberry Cheesecake Bowl

• 160 g Low-fat cottage cheese (5.6 oz)
• 80 g Nonfat Greek yogurt (⅓ cup)
• 20 g Vanilla whey protein powder (0.7 oz (about ⅔ scoop))
• 3 g Vanilla extract (¾ tsp)
• 5 g Lemon juice (1 tsp)
• 90 g raw Strawberries (3.2 oz raw)
• 15 g (1 sheet) Graham cracker

You'll need: Blender, Spatula, Bowl, Plastic wrap, Cutting board and knife.

Method

1. Blend the filling

   Blend the cottage cheese, yogurt, whey, vanilla and lemon juice for 45–60 seconds, scraping down once, until thick and completely smooth.

   The lemon juice is what makes it taste like cheesecake, not sweet yogurt. Don't leave it out.

2. Chill to set

   Scrape the cottage cheese filling into the bowl, cover with plastic wrap and chill for 15–20 minutes, until it's firm enough to hold a spoon mark.

   In a hurry? 10 minutes in the freezer does the same job.

3. Top with berries and crumbs

   Slice the strawberries and arrange them on top. Crush the graham cracker between your fingers over the bowl just before eating.

   Add the crumbs last. They go soft within a few minutes on the filling.

Swaps

• Strawberries → Raspberries or blueberriesSame calories, a bit more tartness.
• Graham cracker → A crushed plain cookie, same weightGives a similar crunchy base.