What did I have you at? Wild Blueberry? High Protein? or “cheesecake”?
“By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.”
I can’t get enough of this contest. I could go on all day about how much I love these wild blueberries. I used a recipe I’ve been wanting to try for a while to see if it would taste as good as it sounded in my head. I’ve been waiting for the perfect time to test it out and I’m happy to say, this was the perfect time.
So, what makes this a high protein dessert, you ask? This dessert is made from cottage cheese, greek yogurt and eggs. Yep, all great protein! That’s what makes this a high protein dessert. The texture is slightly different from a cream cheese cheesecake, but if my kids like it, then I’d say it’s a win. It still has some sugar in it, so I’m obliged to say that it is still a dessert.
There is always a lot of cheesecake around the holidays. This is a way to have your cake and eat it too! This is not super sweet, so the blueberries offer up a natural dose of sweetness. Also, I assume that on the holiday dessert table, there will be a wide range of toppings from whipped cream to chocolate sauce. It’s all about balance, right?
The wild blueberries are a perfect addition to this dessert. The health benefits are beyond impressive.
Wild blueberries have 2x the antioxidant capacity over regular blueberries
& Wild blueberries contain more fiber and less sugar than cultivated blueberries
So, this means that in addition to the protein you will get from your dessert, you also have fiber and loads of antioxidants. The good news never really stops here.
Here are another couple cool facts about wild blueberries:
Wild blueberries are really wild. They are found in Maine and eastern Canada.
99% of the wild blueberry crop is frozen
I like to know where my food comes from 🙂
A good blender or food processor is absolutely necessary for this cheesecake to work. The cottage cheese has to be blended well and then the rest of the ingredients are whipped to ensure the smooth and light texture. It’s a marvel of science.
- For the crust
- 1/2 cup white whole wheat flour
- 1/4 cup granulated sugar
- 2 Tablespoons unsalted butter, softened
- 2 Tablespoons canola oil
- 1/2 teaspoon salt
- For the Filling
- 1 cup thawed Wild Frozen Blueberries, plus 1/2 cup for topping
- 2 cups 2% fat cottage cheese (I used Daisy)
- 1/2 cup 2% Greek Yogurt (I used Fage)
- 2 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350°F
- In a small bowl, mix all the crust ingredients
- Spray a 8×8 dish with non stick cooking spray or use a springform pan
- Press crust into dish and bake for 10 minutes
- Remove from heat and top with the thawed blueberries, reserving the juices for another time
- In a food processor or high powered blender, add cottage cheese and blend until smooth, really smooth
- Add yogurt, eggs, sugar, and vanilla and blend for another 30 seconds or until light and airy
- Pour on top of blueberries and crust
- Bake in preheated oven for 30-35 minutes until the middle is set – it can still be a little jiggly, but not soupy
- Remove from oven and cool for 30 minutes on the counter
- Transfer to refrigerator for 4 hours or more
- Top with more wild blueberries!