Cookies and Cream Cheesecake Jar

• 100 g 2% cottage cheese (3.5 oz)
• 200 g Nonfat Greek yogurt (1 cup)
• 25 g Whey protein powder (0.9 oz (about ¾ scoop))
• 10 g Unsweetened cocoa powder (1¾ tbsp)
• 3 g Vanilla extract (¾ tsp)
• 5 g Lemon juice (1 tsp)
• 80 g raw Strawberries (2.8 oz raw)
• 15 g (about 1½ cookies) Chocolate sandwich cookies

You'll need: Blender, Spatula, Jar or glass, Small bowl, Cutting board and knife.

Method

1. Blend the cheesecake filling

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

   The lemon juice gives it the tang of cheesecake. Without it, it just tastes like sweet chocolate yogurt.

2. Layer the jar

   Crush the cookies in the small bowl with the back of a spoon and slice the strawberries. Spoon a third of the filling into the jar, add half the cookie crumbs and half the strawberries, then repeat and finish with the last of the filling.

   Tap the jar on the counter between layers to settle the filling and get rid of air pockets.

3. Chill and top

   Cover the jar and chill it for at least 1 hour, until the filling is set and firm. Just before eating, scatter the rest of the cookie crumbs and strawberries on top.

   Keep the last of the crumbs for the top. Left in the jar, they turn into soggy cake.

Swaps

• Chocolate sandwich cookies → Graham cracker, same weightLighter and more cheesecake-like, with less chocolate.
• Strawberries → RaspberriesTarter, and they cut through the cocoa.