Blueberry Cream Cheese Cottage Cheese Breakfast CupsĀ
Ingredients (12 cups)
- 2 cups cottage cheese
- 8 oz cream cheese (softened)
- 1 cup fresh blueberries
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/4 cup almond flour
- 1/4 tsp salt
Instructions
1. Blend the base
Add cottage cheese, cream cheese, honey, vanilla, almond flour, and salt into a blender or food processor. Blend until smooth and creamy.
2. Add blueberries
Gently fold in the blueberries. Keep some whole for better texture.
3. Fill cups
Spoon the mixture evenly into 12 muffin liners, silicone cups, or small bowls.
4. Chill
Refrigerate for at least 1 hour until set.
5. Serve
Enjoy cold. Add extra blueberries on top if you like.
Time
- Prep: 10 minutes
- Chill: 1 hour
- Total: 1 hour 10 minutes
Nutrition (per cup)
- ~120 calories
- 8g protein
- 7g fat
- 8g net carbs
Tips
- Use full-fat cottage cheese for best taste
- Store in fridge (airtight) for up to 4 days
Simple, creamy, high-protein, and perfect for meal prep šŖ