Don’t you love it when experimenting in the kitchen pays off? (Sidenote: It doesn’t always. Don’t say I didn’t warn you.)
I’ve been in search of a good, portable breakfast for myself. Since I eat breakfast after I workout, I need to something to take with me to work. Eggs are a staple, cheap, high protein breakfast for me, but they really are just not good when you scramble them the day before and then microwave them. I’ve never had any luck with freezing eggs or breakfast burritos or anything like that, either.
So I created my own high protein, low calorie breakfast. Before you look at the recipe, you really need to trust me, okay? I know it really doesn’t sound all that great and it won’t even look great until the final stage, but, trust me, it is absolutely delicious! It really does taste almost like the Jell-o no bake cheesecake filling. I even tested it on my husband who will be brutally honest with me. He gave it a thumbs up! Also, you probably can’t make this (taste good) without a decent blender. (I have this Kitchenaid blender that I love.) Serious blending is really key here.
You can actually get pretty creative with the recipe by using any flavor of pudding. They have vanilla, chocolate, butterscotch, white chocolate, and, of course, lemon. I make up a batch or two at the beginning of the week and put in Rubbermaid containers for me to quickly throw in my lunchbox.
The nutrition info is pretty good: 140 calories, 13 grams carbs, 2 grams fat, 16 grams protein, and 3 WW points.
High Protein Cheesecake Mousse
Keywords: blender no bake breakfast dessert high protein vegetarian
Ingredients (3 One Cup Servings)
- 1 packet unflavored gelatin
- 1/3 cup hot water
- 2 cups (452 grams) lowfat cottage cheese
- 1 package of any flavor sugar free instant pudding mix (4 serving size)
Put the unflavored gelatin packet into the blender and pour hot water over it. Blend on high for a minute or two. Add the cottage cheese and pudding mix along with 1-2 Tbsp of water. Blend on high for 2-5 minutes. You’ll need to work with it a little bit to ensure that it’s really thoroughly blended. I usually stop the blender 3-4 times and scrape down the sides and add two more Tbsp of water each time. Eventually the mixture really gets going, and I let it run for a solid minute or two. Pour into dishes. Let me warn you, that this recipe looks and tastes icky at this stage. Trust me, it will be really good by the time it sets up. Let set in refrigerator for at least 4 hours.