My Blueberry Cheesecake “soup”

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READY IN: 5mins
SERVES: 1
YIELD: 1 bowl
UNITS: US

INGREDIENTS

Nutrition
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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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