My Blueberry Cheesecake “soup” |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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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. Ingredients:
3/4 cup low fat cottage cheese |
1/4 cup plain low-fat yogurt |
1 egg |
1/2 lemon, juice of |
1/2 teaspoon vanilla extract |
2/3 cup blueberries |
liquid stevia extract |
Directions:
1. Place cottage cheese in blender; blend til all lumps are gone and cheese is very smooth – about one minute.
2. Add yogurt, blend about 30 seconds.
3. Add egg, blend til egg is well incorporated.
4. Add lemon juice and vanilla, blend another 10 seconds or so.
5. Pour into a wide cereal or soup dish.
6. Add berries (I don’t thaw them first); stir to break up any clumps.
7. Add a few drops of stevia, stir gently and taste for seasoning. Add a bit more stevia if desired.
8. Notes:.
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. Can substitute sliced strawberries or whole fresh raspberries.
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