Blueberry Cheesecake Pudding

by James Kerrison on October 1, 2009

You can never eat too many blueberries. Well maybe you can, but I don’t think anyone has yet.

But you can eat too much cheesecake. And I’m sure plenty of people have!

So what’s the alternative? I want to have my cake and eat it too!!

Enter the Blueberry Cheesecake Pudding courtesy of Allie from Pimp My Protein Shake.

It’s blueberry, it’s cheesecake (minus the fattening crumbled biscuit base), it delicious and it’s good for you. What more could you want?

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Here’s what you’ll need:

  • 1/2 cup lowfat cottage cheese
  • 1/4 cup vanilla whey powder
  • 1/2 cup blueberries (frozen works best for thickness and cost)
  • 1 oz. lowfat cream cheese
  • 1/4 to 1/2 teaspoon vanilla extract (depending on your protein powder)

Allie has an order of adding the ingredients and blending, but true to my style of keeping it simple, I like to chuck it all in the food processor and just blend it until it’s all mixed together. Choose your own path here!

It will only need a few hits of about 30 seconds in the food processor, checking that its all mixed in and you don’t have pockets of ingredients that haven’t joined the party.

If you want to thicken it a bit more, throw it in the fridge or freezer for a few minutes while you clean up and it will be perfect.

Depending on the actual ingredients you use, you will be getting about 35 grams of protein, 5 grams of fat and 12 grams of carbs.

Yum yum, enjoy.

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