Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / My Blueberry Cheesecake “soup” Recipe
    Lost? Site Map

    My Blueberry Cheesecake “soup”

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    coconutty's Note:

    Caution – this contains raw egg. I made this up when I wanted something like a breakfast shake that tasted like cheesecake. This is thicker than a smoothie because of the larger proportion of cottage cheese to yogurt, so I call it a “soup.” Makes one generous serving.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 1

    Yield:

    bowl

    Units: US | Metric

    Directions:

    1. 1
      Place cottage cheese in blender; blend til all lumps are gone and cheese is very smooth – about one minute.
    2. 2
      Add yogurt, blend about 30 seconds.
    3. 3
      Add egg, blend til egg is well incorporated.
    4. 4
      Add lemon juice and vanilla, blend another 10 seconds or so.
    5. 5
      Pour into a wide cereal or soup dish.
    6. 6
      Add berries (I don’t thaw them first); stir to break up any clumps.
    7. 7
      Add a few drops of stevia, stir gently and taste for seasoning. Add a bit more stevia if desired.
    8. 8
      Notes:.
    9. 9
      This proportion of cottage cheese to yogurt makes a fairly thick soup that I like. If you would like the soup a tad thinner, use 2/3 cup cottage cheese and 1/3 cup yogurt.
    10. 10
      Can substitute sliced strawberries or whole fresh raspberries.

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for My Blueberry Cheesecake “soup”

    Serving Size: 1 (406 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 323.4
     
    Calories from Fat 92
    28%
    Total Fat 10.2 g
    15%
    Saturated Fat 3.8 g
    19%
    Cholesterol 206.6 mg
    68%
    Sodium 674.6 mg
    28%
    Total Carbohydrate 27.1 g
    9%
    Dietary Fiber 2.4 g
    9%
    Sugars 21.4 g
    85%
    Protein 30.3 g
    60%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites