
Wild Blueberry High Protein “Cheesecake”
Recipe by Sarah Pflugradt of Salubrious RD
Makes 9 Servings

Ingredients
For the crust:
½ cup white whole wheat flour
¼ cup granulated sugar
2 Tablespoons unsalted butter, softened
2 Tablespoons canola oil
½ teaspoon salt
For the Filling:
1 cup thawed Wild Frozen Blueberries, plus ½ cup for topping
2 cups 2% fat cottage cheese (I used Daisy)
½ cup 2% Greek Yogurt (I used Fage)
2 large eggs
¼ cup granulated sugar
1 teaspoon vanilla extract
Preparation
- 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!
Wild Blue is Good for You!