Description
Yield: 6 small cups
Preparation: 15 minutes
Chill: At least 1 hour
Total: Approximately 1 hour 15 minutes, plus softening if needed
Cooking: None
Ingredients
Scale
- 1 cup low-fat cottage cheese, preferably 1%
- ¾ cup plain nonfat Greek yogurt
- 3 ounces reduced-fat cream cheese, softened
- 2–3 tablespoons powdered noncaloric sugar-equivalent sweetener, or to taste
- 1 teaspoon vanilla
- ½ teaspoon lemon zest, optional
- 1 cup fresh strawberries, hulled, dried, and chopped
Instructions
- Prepare strawberries and keep separate.
- Blend cream cheese with a few spoonfuls of yogurt until smooth.
- Add cottage cheese, remaining yogurt, vanilla, optional zest, and some sweetener. Blend thoroughly, scraping as needed.
- Taste and adjust sweetness gradually.
- Divide filling and fruit equally among six cups, layering or topping as preferred.
- Cover and refrigerate for at least 1 hour. Serve cold.