My Blueberry Cheesecake “Soup” – a delicious recipe with cottage cheese, yogurt, egg, lemon, vanilla extract, blueberries. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Place cottage cheese in blender; blend til all lumps are gone and cheese is very smooth - about one minute.
2
Add yogurt, blend about 30 seconds.
3
Add egg, blend til egg is well incorporated.
4
Add lemon juice and vanilla, blend another 10 seconds or so.
5
Pour into a wide cereal or soup dish.
6
Add berries (I don't thaw them first); stir to break up any clumps.
7
Add a few drops of stevia, stir gently and taste for seasoning. Add a bit more stevia if desired.
8
Notes:
9
This proportion of cottage cheese to yogurt makes a fairly thick soup that I like. If you would like the soup a tad thinner, use 2/3 cup cottage cheese and 1/3 cup yogurt.
10
Can substitute sliced strawberries or whole fresh raspberries.
149
kcal
Calories
10
g
Fat
6
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup low fat cottage cheese, 1/4 cup plain low-fat yogurt, 1 egg, 1/2 lemon, juice of, and more.
Yes, My Blueberry Cheesecake “Soup” falls under the Soups & Stews category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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