Ingredients:
2 cups cottage cheese OR Greek yogurt (for high protein)1 box (3.4 oz) sugar-free vanilla or cheesecake instant pudding mix1 cup cold milk (or almond milk)1 cup heavy whipping cream OR 1 tub (8oz) Cool Whip1 tsp vanilla extract2 tbsp powdered sweetener / sugar to taste2 cups fresh strawberries, sliced8 small meal-prep containers
Instructions:
1. Make The Fluff Base:
In a blender, blend cottage cheese until completely smooth (skip if using yogurt). In a bowl, whisk milk + pudding mix for 2 minutes until thick. Fold in blended cottage cheese, vanilla, and sweetener.2. Whip It:
In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into pudding mix. This makes that swirled topping you see in the photo.3. Assemble:
Spoon fluff into containers. Top each with a big swirl of extra whipped cream. You can use a piping bag or spoon.4. Strawberries:
Keep strawberries separate in containers like in front of photo so they don’t get soggy. Add just before eating.5. Chill:
Refrigerate at least 1 hour. Keeps 4-5 days in fridge. Perfect for grab-and-go dessert. Macros per cup (with cottage cheese + light Cool Whip): ∼140 cal, 12g protein, 5g carbs. You can also do vanilla custard version: Use vanilla pudding + same method, top with strawberries – just like the yellow cup in your photo.