Protein Lemon Cheesecake Cup

• 18 g Graham crackers (0.6 oz)
• 180 g Nonfat Greek yogurt (¾ cup)
• 100 g Low-fat cottage cheese (3.5 oz)
• 20 g Vanilla whey protein powder (0.7 oz (about ⅔ scoop))
• 22 g Lemon juice (1½ tbsp)
• 10 g Honey (1½ tsp)
• 3 g Vanilla extract (¾ tsp)

You'll need: Blender, Spatula, Glass or cup, Zip-top bag, Rolling pin or heavy cup, Plastic wrap.

Method

1. Crush the graham crackers

   Put the graham crackers in the bag and crush them with the rolling pin into fine crumbs. Press half of them into the bottom of the glass.

   Press the crumbs down firmly with the back of a spoon. A packed base holds under the filling.

2. Blend the lemon filling

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

   Blend until there are no curds. Any left taste like cottage cheese, not cheesecake.

3. Chill to set

   Cover the glass with plastic wrap and chill for 30–40 minutes, until the filling is firm enough to hold a spoon mark.

   In a hurry? 15 minutes in the freezer does the same job.

4. Top with crumbs

   Sprinkle the rest of the graham crumbs over the top just before eating.

   Add the top crumbs at the last minute. They go soft within a few minutes.

Swaps

• Lemon juice → Lime juiceA brighter, slightly sharper flavor, and the same texture.
• Honey → Maple syrupWorks the same way and makes it suitable if you avoid honey.