This recipe is going to sound a bit crazy at first. If you want to, you can totally just use 1 cup of greek yogurt. Personally, I wanted that creamier cheesecake flavour.
Most cheesecakes that we’re familiar with are made from cream cheese, but the Polish make their cheesecake out of ricotta! The first thought that jumped into mind was how often I sub out ricotta for the lower fat cottage cheese. This wonder whip was born from this inspiration!
Some interesting alterations that would be fun to try include adding cacao powder and toasted cacao nibs for a chocolate lemon cheesecake, or, better yet, creating a simple berry coulis by simmering berries with a little water until they break down (no sugar needed in my opinion!). This is my plan for next time!! You could also top this with a sprinkle of your favourite granola to add some crunch as a “crust” or crumble!
I only had fresh limes, so I chose to use lime zest along with bottled lemon juice. Use what you have on hand! It’s hard to go wrong when adding a little zest!
Lemon Cheesecake Wonder Whips
Feel free to substitute a pure, quality stevia or other sweetener of choice for the honey! If you can find smooth cottage cheese (rather than the usual curds), it is even creamier and you can skip the food processing step!!
- 1/2 cup 2% plain greek yogurt
- 1/2 cup 1-2% smooth cottage cheese (optionally blend regular cottage cheese briefly or use light ricotta)
- 1 tbsp lemon juice
- 1/2 tsp vanilla
- 1/2 tbsp honey
- zest of 1 lime or half a lemon
- 1/2 cup blueberries
Combine the yogurt and cottage cheese in a bowl. Whip in lemon juice, honey, vanilla, and zest until light and fluffy. Top with blueberries!