Protein Cheesecake Salad Cups Hawaiian
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: High-Protein, Low-Carb
Ingredients
Scale
- 2 cups Low-fat cottage cheese
- 1 scoop (approx. 30g) Vanilla whey or casein protein powder
- 1 tablespoon Sugar-free vanilla instant pudding mix (dry powder)
- 1/2 cup Crushed pineapple, well-drained
- 1/4 cup Mandarin orange segments, chopped
- 2 tablespoons Unsweetened shredded coconut
- 1/2 teaspoon Coconut extract (optional for extra flavor)
- Fresh mint or maraschino cherries for garnish
Instructions
- Place the cottage cheese into a high-speed blender or food processor. Blend on high for 60 to 90 seconds until the texture is completely smooth and creamy, resembling a thick yogurt. This step is crucial for removing the “curd” texture of the cottage cheese.
- Transfer the smooth cottage cheese to a medium mixing bowl. Add the vanilla protein powder and the dry sugar-free pudding mix. If you are using coconut extract, add it now. Whisk everything together until the powder is fully incorporated and the mixture starts to thicken slightly.
- Gently fold in the drained crushed pineapple and the chopped mandarin orange segments using a spatula. Be careful not to over-mix, as you want to keep the fruit pieces intact for texture. Stir in half of the shredded coconut at this stage as well.
- Spoon the mixture into four individual glass jars or ramekins. Sprinkle the remaining shredded coconut over the top of each cup. Place the cups in the refrigerator for at least 30 minutes. This allows the pudding mix to “set” the cheesecake base, resulting in a firmer, more authentic cheesecake texture.
- Right before serving, top each cup with a fresh mint leaf or a maraschino cherry if desired. Enjoy your high-protein tropical treat cold!