The holidays are in full swing, and if your house is anything like ours, it's full of all sorts of well meaning, edible gifts from family and friends - chocolate, squares, cake... the list goes on! I've put most of ours in the freezer, but it is admittedly tough to ignore their existence. So, when the holiday goodies are calling your name, try this delectable diversion as a very tasty, very satisfying, but very healthy alternative.
You won't believe this until you try it. Trust me on this! Cottage cheese and a blender... it's a miracle! These treats are high in protein, which leaves you feeling full much longer than a sugary Christmas cookie.
Note: even better than a blender is a Magic Bullet - it is the perfect size to make these recipes, and you can store the cups you blend in directly in the fridge or freezer. We got ours at Canadian Tire for about $40.
Thank you to Cara's Cravings for the inspiration!
PEANUT BUTTER 'CHEESECAKE'
Ingredients:
- 10 oz (280g) 1% cottage cheese (salt free if you can find it)
- 1.5 tbsp Kraft light smooth peanut butter
- 2 packets of Splenda (1g each)
Makes 2 servings. Per serving: 160 calories, 4g fat, 17g protein!
BLUEBERRY 'CHEESECAKE'
Ingredients:
- 1/3 c blueberries (frozen)
- 1/2 c (125g) 1% cottage cheese (salt free, if you can find it)
- 2 packets of Splenda (1g each)
- a dash of vanilla
Makes 1 serving: 100 cal, 1g fat, 14g protein.
PUMPKIN 'CHEESECAKE'
Ingredients:
- 6 oz (180 g) 1% cottage cheese (salt free, if you can find it)
- 1/4 c pumpking puree
- about 1/2 tsp pumpkin pie spice
- 2-3 packets of Splenda (1g each)
Blend all above until smooth. Put it in the freezer for about a hour, until it is semi-solidified and takes on a cheesecake consistency.
Makes 2 servings. Per serving: 75 cal, 1g fat, 11g protein.
Dr. Sue © 2009 www.drsue.ca drsuetalks@gmail.com
