Description
Creamy, tangy and packed with blueberry and cheesecake flavour, this takes just a few minutes to blend together. The cottage cheese and skyr make it thick and satisfying, while the chia seeds help it firm up a little more as it sits.
Ingredients
Units
Scale
- 115 g vanilla Siggi Creamy Skyr Yogurt
- 300 g cottage cheese
- 35 g cheesecake flavoured Jell O powder
- 15 g chia seeds
- 100 g frozen blueberries
- 80 ml 1% milk
- Maple syrup or another sweetener, to taste, optional
Instructions
- Add 115 g vanilla Siggi Creamy Skyr Yogurt, 300 g cottage cheese, 35 g cheesecake-flavoured Jell-O powder, 15 g chia seeds, 100 g frozen blueberries, and 80 ml 1% milk to a small Ninja blender.
- Blend until the mixture is completely smooth and creamy. You may need to stop once or twice and scrape down the sides because the cottage cheese can cling to the blender.
- Scrape everything down, blend again for another 15 to 30 seconds, and check the consistency.
- If it seems too thick to blend smoothly, add another small splash of milk, about 1 tbsp at a time. Don’t add too much at once because you want this thick and spoonable.
- Taste the mixture. Depending on how sweet your blueberries are, you may want to add a little maple syrup or another sweetener. Blend briefly after adding it.
- Spoon the Blueberry Yogurt Cheesecake Cream into 3 containers and refrigerate for at least 30 minutes.
- The chia seeds will absorb some moisture and give it a thicker, more cheesecake like texture.
- If you’re eating it straight away, it’ll be softer and creamier before chilling, but still good.
- Decorate with additional blueberries or any fruit you have on hand.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 210
- Sugar: 21 g
- Sodium: 393.6 mg
- Fat: 4.2 g
- Saturated Fat: 1.6 g
- Trans Fat: 0.1 g
- Carbohydrates: 30.2 g
- Fiber: 2.5 g
- Protein: 14.5 g
- Cholesterol: 14.5 mg
