My Blueberry Cheesecake “soup”
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
1 bowl
- Serves:
- 1
ingredients
- 177.44 ml low fat cottage cheese
- 59.14 ml plain low-fat yogurt
- 1 egg
- 1 lemon, juice of
- 2.46 ml vanilla extract
- 157.80 ml blueberries
- liquid stevia extract
directions
- Place cottage cheese in blender; blend til all lumps are gone and cheese is very smooth – about one minute.
- Add yogurt, blend about 30 seconds.
- Add egg, blend til egg is well incorporated.
- Add lemon juice and vanilla, blend another 10 seconds or so.
- Pour into a wide cereal or soup dish.
- Add berries (I don’t thaw them first); stir to break up any clumps.
- Add a few drops of stevia, stir gently and taste for seasoning. Add a bit more stevia if desired.
-
Notes:
- 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.
- Can substitute sliced strawberries or whole fresh raspberries.
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