Strawberry cheesecake fluff blends berries, cottage cheese, Greek yogurt, and dry pudding mix into a smooth, spoonable dessert. Fresh strawberries can go straight into the blender, while frozen berries should be thawed first as listed.
Ingredients
- 1 cup fresh or frozen strawberries, thawed if frozen
- 1/2 cup low-fat cottage cheese
- 1/2 cup Greek yogurt, vanilla or plain
- 1 box (1 ounce) sugar-free cheesecake or vanilla pudding mix
Blend the Fluff
- If using frozen strawberries, thaw them before starting.
- Add the strawberries, cottage cheese, Greek yogurt, and dry pudding mix to a blender.
- Blend until the cottage-cheese curds have disappeared and the mixture is smooth.
- Scrape down the blender if needed, then blend briefly again.
- Spoon into serving dishes.
Serving Notes
Add the pudding mix dry; no separate liquid preparation is included. Vanilla Greek yogurt adds another layer of sweetness and flavor, while plain yogurt keeps the strawberries more prominent.
Serve the fluff after blending or refrigerate it briefly if a colder texture is preferred. Keep it chilled until serving because the base contains cottage cheese and yogurt.
