French · Dessert
Strawberry Shortcake
A deconstructed, no-bake take on strawberry shortcake built around a smooth cottage cheese and whey protein cream instead of sponge and whipped cream, layered with macerated strawberries and crushed raspberries for a dessert that tastes indulgent but is engineered to deliver serious protein per bowl.
$2
15 minsPrep
0 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
169Calories
20.1gProtein
3.2gFat
15gCarbs
11.9gSugar
2.1gFiber
337mgSodium
13mgChol
1.9gSat Fat
232mgPotassium
147mgCalcium
0.5mgIron
0.5mcgVitamin B12
37.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Crème Fraîche Tea
local
Champagne
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Blend the low-fat cottage cheese in a blender until completely smooth, about 1 minute, scraping down the sides once.
2
Whisk in the vanilla whey protein isolate and honey until the mixture is thick and mousse-like, then fold in the Greek yogurt for lightness.
3
Hull and slice the strawberries; toss half with a little honey and the lemon juice and leave to macerate for 10 minutes while you assemble the cream.
4
Lightly crush the raspberries with a fork to release some juice but keep texture.
5
Spoon a layer of the protein cream into the base of two serving bowls.
6
Scatter over the macerated strawberries and crushed raspberries, reserving a few whole slices for the top.
7
Add a second layer of protein cream, then finish with the reserved strawberry slices and a scatter of raspberries.
8
Chill for 15 minutes before serving to let the flavours settle.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g blended smooth cottage cheese lowfat
- 0.7 oz20g vanilla-flavoured, whisked in whey protein isolate
- 1.4 oz40g folded through greek yogurt
- 0.1 oz3g vanilla extract
- 0.4 oz10g honey
- 3.9 oz110g hulled and sliced, half macerated with a little honey strawberry
- 1.1 oz30g lightly crushed raspberry
- 0.2 oz5g lemon juice
