A dessert as beautiful as it is delicious, high in protein and worthy of a special occasion. Inspired by traditional cheesecake, this version was created by a dietitian to be lighter yet just as decadent. Perfect for impressing without the hassle. For more inspiration, check out Our Dietitians’ Top 15 Favourite Protein Desserts.
Ingredients
Base
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250 ml (1 cup) All Bran-type cereal (flakes or buds)
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60 ml (¼ cup) shelled pistachios
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60 ml (¼ cup) pitted dried dates
Mousse
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310 ml (1¼ cups) 2% cottage cheese
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125 ml (½ cup) plain 0% Greek yogurt
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75 ml (5 tbsp) store-bought pistachio cream (or Nutella-style spread)
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45 ml (3 tbsp) light cream cheese
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30 ml (2 tbsp) maple syrup (or honey)
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15 ml (1 tbsp) chia seeds
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5 ml (1 tsp) vanilla extract
Topping (optional)
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Pistachio cream
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Shelled pistachios
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Fresh fruit of choice
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No sugar added jam
Preparation
- In a food processor, blend the cereal, pistachios, and dates until a coarse texture is obtained. Set aside.
- In a large bowl, using an immersion blender (or food processor), blend the cottage cheese, Greek yogurt, pistachio cream, cream cheese, maple syrup, chia seeds and vanilla extract until smooth.
- Divide the crunchy base into small jars or glasses.
- Top with the pistachio mousse. Refrigerate for at least 30 minutes.
- Garnish just before serving.
Notes
Keeps for 4 days in an airtight container in the refrigerator.
