Ingredients
Lemon Cheesecake Base:
1 cup non-fat plain Greek yogurt (or blended low-fat cottage cheese)
1 scoop (30g) vanilla or lemon protein powder
1 tbsp sugar-free lemon pudding mix (or 1 tbsp fresh lemon juice + 1/2 tsp zest)
1 tub (8 oz) sugar-free or lite whipped topping (such as Cool Whip), thawed
1/2 tsp lemon extract or fresh lemon zest
Blueberry Swirl & Toppings:
1/4 cup wild blueberries (fresh, frozen, or mashed)
1 tbsp freeze-dried blueberries (for crunch)
1 tbsp sugar-free whipped cream (for dollop on top)
1/2 tsp fresh lemon zest
Instructions
1. Whip Lemon Cheesecake Base: In a bowl, whisk together the Greek yogurt (or cottage cheese), protein powder, sugar-free lemon pudding mix, lemon extract, and lemon zest until smooth and thick.
2. Fold & Swirl: Gently fold in the thawed sugar-free whipped topping until light and fluffy. Gently swirl in the blueberries to create a beautiful two-tone pattern.
3. Assemble: Spoon into a glass jar, cup, or tub.
4. Garnish & Chill: Top with a dollop of whipped cream, freeze-dried blueberries, and fresh lemon zest. Chill in the fridge for 20 minutes before serving!
Nutrition Facts (Per Serving / 2 Servings)
Calories: ~165 kcal
Protein: 20g
Health Benefits
Low-Carb & Bariatric-Friendly: Made with zero-sugar pudding mix and light whipped topping to deliver maximum dessert flavor with minimal sugar.
Gut & Protein Boost: Greek yogurt provides digestion-friendly probiotics along with quality protein to support muscle maintenance.
Antioxidant-Rich Citrus & Berries: Fresh lemon and blueberries offer vitamin C and anthocyanins to fight inflammation and boost immunity.