| Frozen Sliced Strawberries (unsweetened) |
2 cups |
| Good Culture Cottage Cheese (2%) |
⅔ cup |
| Philadelphia Low-fat Cream Cheese |
⅓ cup |
| Darigold Fit 2% Ultra-Filtered Milk |
¼ cup |
| Allulose |
3 tbsp |
| Whey Protein Isolate |
3 tbsp |
| Benefiber (Wheat Dextrin) |
2 tbsp |
| Fresh Lemon Juice |
3 tsp |
| Lakanto Classic Monkfruit + Erythritol |
1 tbsp |
| Sonic Strawberry Shake Instant Pudding Mix |
1 tbsp |
| McCormick Pure Vanilla Extract |
½ tsp |
| Lakanto Original Monkfruit Liquid Sweetener Extract Drops |
¼ tsp |
| Table Salt (NaCl) |
¼ tsp |
| LorAnn SS Cheesecake |
⅛ tsp |
| LorAnn SS Strawberry |
⅛ tsp |
Notes
Start by adding the strawberries, milk, cream cheese and cottage cheese and blending them until they are a smooth liquid. Do not be afraid to overblend. We do not want the cottage cheese to be grainy.
You can use any 2% cottage cheese. Good Culture is a little hard to find, but blends the smoothest.
If you want some more lemon flavor, zest half the lemon and add it to the mix.
If you want to emulate a graham cracker crust, crush some graham crackers and add on top.