Ingredients
Scale
- 1 cup full-fat or 2% cottage cheese
- 1 tbsp sugar-free or low-sugar lemon curd
- 1/2 tsp lemon zest
- 1 tsp maple syrup or liquid stevia (optional, adjust to taste)
- 2 tbsp whipped cream or whipped coconut cream
- 2 gluten-free graham crackers, crushed
Instructions
- Place the cottage cheese into a small blender or food processor. Blend on high for 30 to 45 seconds until completely smooth and silky, resembling a thick pastry cream.
- Transfer the blended cottage cheese to a serving bowl. Stir in the lemon curd, lemon zest, and sweetener if using, until well combined.
- Add a generous dollop of whipped cream or whipped coconut cream on top of the lemon base.
- Sprinkle the crushed gluten-free graham crackers over the top right before serving to keep them crunchy. Serve immediately.
Notes
- Use full-fat cottage cheese for the creamiest texture.
- Blend the cottage cheese long enough to remove all curds for a smooth result.
- Add the crushed graham crackers just before eating to prevent them from getting soggy.
- Swap maple syrup for liquid stevia to keep the sugar content lower.
- Use whipped coconut cream to make this recipe dairy-free.
- Store the blended cottage cheese base in the fridge for up to 2 days. Add toppings fresh when ready to serve.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: Blending, No-Cook
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 10g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 30mg