Blueberry Cheesecake Whips, they are low carb and trim healthy mama fuel pull

These blueberry cheesecake whips are so easy to make!! I am experimenting with cottage cheese because it is low fat, cheap, and high in protein. These cheesecakes whips take almost no time to make! If you are like me and don’t care for the texture of cottage cheese, this recipe might be perfect for you. I did make a blueberry compote to go with the cheesecake whip. You can sub other low carb friendly berries in place of the blueberries.

These blueberry cheesecake whips are great for your meal prep.

If you are the only one eating these, you can make 3 or 4 and put in your fridge as part of your weekly meal prep. These are light and refreshing. If you wanted it to be more of a cheesecake (with a bit of a crust), add some highkey cookies, or other on plan options. Crumble between each layer, or just the bottom layer. I don’t care too much for the cookies, so I didn’t include them. I really liked these cheesecake parfaits as is.

I used frozen berries since fresh are really expensive right now.

If you have fresh, use fresh. This recipe is very easy. You just want to cook them down a bit so they are thick. The whipped cottage cheese becomes so creamy. Adding some lemon juice gives it that tangy cheesecake flavor. Layering some berry compote in there really elevates this to something special. Eating yummy on plan foods doesn’t have to be hard or boring!

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Blueberry Cheesecake Whip- LC and THM FP

Servings 0

Ingredients

• 1 1/2 C Low-fat Cottage Cheese
• 1/2-3/4 C Powdered Sweetener This sweetener measures equal to sugar. I would start with the smallest amount and taste. Maybe add some stevia if the cooling effect bothers you.
• 1 T Lemon Juice
• 1 C Blueberries I used frozen
• 2 T Sweetener
• 1/2 T Lemon Juice

Instructions

• Blend in a blender or I used a bullet type of blender, cottage cheese, 1/2 cup of sweetener, and lemon juice. Blend until smooth, about 15-30 seconds.
  
• In a saucepan add blueberries, sweetener, and lemon juice. Cook on medium low until thickened.
  
• This is what the berries should look like.
  
• Layer in small mason jars. If you use blueberries and make 3 servings, you will be at about 11 or so net carbs per jar. If you make 4 jars, you will be at about 8 carbs per jar. You can definitely sub with low carb berries like strawberries, raspberries, or blackberries. (I didn't get a good picture of the final product).