This no-bake cheesecake dip turns a classic dessert into a protein-rich snack, with cottage cheese and Greek yoghurt as its base. It is quick to make and well suited to sharing.
Serve it with fresh fruit such as strawberries, apples or grapes.
Ingredients
- 450 g low-fat cottage cheese
- 245 g low-fat plain Greek yoghurt
- 1 sachet (30 g) sugar-free instant cheesecake pudding mix
- 1 tsp vanilla extract
- 1 tub (225 g) light whipped topping
To serve
- Strawberries
- Apples
- Sugar-free biscuits
- Pretzel thins
Method
- Place the cottage cheese, Greek yoghurt, vanilla extract and pudding mix in a food processor. Blend until very smooth.
- Transfer to a bowl and fold in the whipped topping. Refrigerate until ready to serve.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.