Strawberry Cheesecake Fluff

Name: Strawberry Cheesecake Fluff
Yield: 4 servings
Ingredients: 4 x 1 cup plain nonfat Greek yogurt; 4 x 1/2 cup nonfat cottage cheese (or lowest-fat available; compare sodium); 4 x 1/2 scoop whey isolate (about 15 g); 4 x 1/2 cup berries; 4 x 1 graham cracker square, crushed

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Strawberry Cheesecake Fluff

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

335calories

50g protein

32g carbs

1g fat

Sodium: Estimate pending

1 of 4 portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

4 x 1 cup plain nonfat Greek yogurt
4 x 1/2 cup nonfat cottage cheese (or lowest-fat available; compare sodium)
4 x 1/2 scoop whey isolate (about 15 g)
4 x 1/2 cup berries
4 x 1 graham cracker square, crushed

Cooking instructions

Blend yogurt, cottage cheese and whey until smooth. Fold in berries and chill at least 30 minutes. Add crushed graham just before serving. Divide equally into 4 portions.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk. Gluten status needs label review. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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