Classic Strawberry Banana Smoothie

This recipe makes one large or two small servings. It’s naturally sweet, creamy, and takes about 5 minutes to whip up.

Ingredients

Item Amount Note

Frozen Strawberries 1 ½ cups Provides the chill and the pink color

Banana 1 medium Use a ripe one for better sweetness

Milk of choice 1 cup Dairy, almond, or oat all work well

Greek Yogurt ¼ cup For extra creaminess and protein

Honey or Maple Syrup 1 tsp Optional, depending on your sweetness preference

Instructions

Prep the Fruit: If your banana isn’t frozen, peel it and break it into chunks. Using at least one frozen fruit (the strawberries) ensures the smoothie is thick and cold without needing ice, which can water down the flavor.

Combine: Place the milk and yogurt into the blender first (liquid at the bottom helps the blades move easier), then add the strawberries and banana.

Blend: Start on a low speed and gradually increase to high. Blend for about 45–60 seconds until the mixture is completely smooth and no fruit chunks remain.

Adjust: If it’s too thick, add a splash more milk. If it’s too thin, add a few more frozen strawberries.

Serve: Pour into a tall glass. To match your photo, garnish with a fresh strawberry on the rim!

Pro-Tips for the Best Texture

The “Spotty” Banana: Use bananas with a few brown spots; they have a higher sugar content and blend smoother than green ones.

Creamy Boost: Add a tablespoon of almond butter or a sprinkle of chia seeds if you want to make it more filling.

 Recipe: Strawberry Apple Cider Punch

• Prep time: 15 minutes

• Yields: 8–10 servings

• Category: Beverage (Non-alcoholic)

Ingredients

Instructions

1. Muddle the Berries: In a large pitcher or punch bowl, add 1 cup of the sliced strawberries and the lemon juice. Use a muddler (or wooden spoon) to gently mash them until the juices are released.

2. Combine: Pour in the apple cider and stir well to incorporate the strawberry base.

3. Infuse: Add the remaining sliced strawberries, apple slices, and cinnamon sticks. Let the mixture sit in the fridge for at least 30 minutes to allow the flavors to marry.

4. Add the Fizz:  Just before serving, pour in the chilled sparkling water or ginger ale. Stir gently to keep the bubbles intact.

5. Serve: Pour into ice-filled glasses and garnish with a sprig of fresh mint.

 Tips & Notes

• Temperature Matters: Always chill your cider and sparkling water for at least 4 hours before mixing. This prevents the ice from melting too quickly and watering down the flavor.

• The Cider Choice: Use “Apple Cider” (the cloudy, brown stuff) rather than “Apple Juice.” Cider has a complex, tart profile that balances the strawberries much better.

• Sweetness Control: If your cider is very tart, you can stir in 2 tablespoons of honey or maple syrup during Step 2.

 Nutritional Info (Per Serving)

Estimate based on 1 serving (approx. 8 oz) using sparkling water.

• Calories: 110 kcal

• Total Fat: 0g

• Carbohydrates: 28g

• Sugars: 22g (natural fruit sugars)

• Vitamin C: 35% DV

• Potassium: 210mg

 The Benefits

• Antioxidant Boost: Both strawberries and apples are packed with polyphenols and vitamin C, which support immune health.

• Hydration with Flavor: It’s a great way to stay hydrated for those who find plain water boring, without the artificial dyes found in store-bought sodas.

• Digestive Aid: If using a high-quality, unfiltered cider, you’re getting a small dose of pectin, which is great for gut health.

 Common Questions

Q: Can I make this alcoholic?

A: Absolutely. It pairs beautifully with bourbon for a “harvest” feel or with Prosecco if you want a lighter, spritzer-style drink.

Q: Can I make this a day in advance?

A: You can prep the cider and fruit mixture 24 hours early. However, do not add the sparkling water or ginger ale until the very last second, or it will go flat.

Q: Can I use frozen strawberries?

A: Yes!  Frozen berries actually act like flavored ice cubes and keep the punch cold longer without diluting it.

Hi everyone, today we’re going to learn how to make Easy Dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make Easy Dessert

Dessert recipe without gelatin and condensed milk. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

10 tablespoons powdered milk

1 packet (25 grams/0.88 oz) passion fruit flavored powdered drink mix

¾ cup (200 ml/6.8 fl oz) ice-cold water

Instructions:

First, in a blender, add the ice-cold water and passion fruit powdered drink mix. Blend until smooth and well combined.

Then, without turning off the blender, gradually add the powdered milk. Continue blending until you achieve a creamy, thick consistency.

Once the dessert is smooth and creamy, turn off the blender and pour the mixture into individual cups or a glass dish.

Finally, refrigerate for about 2 hours, then serve chilled.

Lemon Blueberry Scones

Prep time: 20 mins | Bake time: 18–22 mins | Yields: 8 scones

Ingredients

Instructions

1. Prep the Dry Mix

In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. The zest is best rubbed into the sugar with your fingertips to release the citrus oils.

2. Incorporate the Butter

Take your cold, grated butter and add it to the flour mixture. Use a pastry cutter or two forks to mix until the mixture resembles coarse crumbs.

Pro Tip: Keep the butter as cold as possible. If it starts to soften, pop the bowl in the freezer for 5 minutes.

3. Mix the Wet Ingredients

In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.

4. Combine

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Fold in the blueberries carefully so they don’t burst and turn the dough purple.

5. Shape and Chill

Turn the dough onto a lightly floured surface. Work it into an 8-inch disc (about 1 inch thick). Cut the disc into 8 wedges (like a pizza).

• Crucial Step: Place the wedges on a baking sheet and refrigerate for at least 15–30 minutes. This prevents them from spreading too much in the oven.

6. Bake

Preheat your oven to 400°F (200°C). Brush the tops of the scones with a little extra heavy cream and a sprinkle of sugar if desired. Bake for 18–22 minutes or until the tops are golden brown.

7. Glaze

While the scones cool, whisk the powdered sugar, lemon juice, and zest together. Once the scones are slightly warm (not hot!), drizzle the glaze generously over the top.

Success Tips

• Don’t Overmix: Overworking the dough makes the scones tough. Mix until the flour just disappears.

• Frozen Blueberries: If using frozen berries, do not thaw them first; add them straight from the freezer.

• Cold is Key: Using cold cream and cold butter creates those flaky layers.

Chicken Bacon Ranch Lasagna Soup
Ingredients
2 cups Cooked Chicken
3 cups Cheddar Cheese shredded
7 Lasagna Sheets broken
1 cup Carrots diced
1 cups Yellow Onion diced
1 cups Celery diced
3 cups Whole Milk
3 cups Chicken Broth
5 tablespoon Butter
1 teaspoon Olive Oil
¼ cups All Purpose Flour
1 cup Bacon Bits
2 tablespoons Ranch Seasoning
1 teaspoon Chicken Bouillon Powder
Instructions
Heat a large pot over medium heat and add the butter and olive oil. Once the butter has melted, stir in the diced onions, carrots, and celery. Cook the vegetables for 7–8 minutes, stirring occasionally, until they start to become tender.
Sprinkle the flour over the softened vegetables and stir to coat everything evenly. Reduce the heat to low and continue cooking for 2–3 minutes, stirring frequently to prevent sticking.
Pour in the whole milk and chicken broth, then add the ranch seasoning, chicken bouillon powder, cooked chicken, and bacon crumbles. Stir well to combine and bring the mixture to a gentle simmer, stirring occasionally as it heats.
Once the soup reaches a simmer, add the broken lasagna sheets. Let the soup cook for about 15 minutes, or until the lasagna sheets are cooked to al dente. When the noodles are done, turn off the heat.
Let the soup cool for 2–3 minutes to prevent the cheese from breaking. Stir in the shredded cheese in small handfuls, mixing after each addition until the cheese is fully melted and incorporated. Serve and enjoy

Italian Wraps

Description

Guava leaf tea is a herbal drink rich in antioxidants and plant compounds. Research suggests it may help improve insulin sensitivity and reduce blood sugar spikes after meals.

 Ingredients

• 8–10 fresh guava leaves (or 1 tablespoon dried leaves)

• 2 cups water

• Optional: ½ teaspoon cinnamon

• Optional: ½ teaspoon lemon juice

Instructions

1. Wash the leaves thoroughly.

2. Bring water to a boil.

3. Add guava leaves and simmer on low heat for 10–15 minutes.

4. Strain the tea.

5. Drink warm or slightly cooled.

 Serving Size

• 1 cup, 1–2 times daily

• Best time: After meals

 Approximate Nutritional Information (per cup)

• Calories: 2–5 kcal

• Carbohydrates: 0 g

• Fat: 0 g

• Contains: Antioxidants, flavonoids, trace vitamin C

 Potential Benefits

 May help manage blood sugar
 May improve cholesterol levels
 May support weight management
 May promote gut health

Important Notes

• If you are taking insulin or diabetes medication, consult your doctor before use.

• Do not exceed 2 cups per day.

• Pregnant women and kidney patients should consult a healthcare professional first.

Tips

• Fresh leaves may be more effective than dried ones.

• Use regularly for 4–6 weeks, then monitor blood sugar levels.

• Works best alongside a healthy diet and regular exercise.

 Q & A

Q: Does it cure diabetes?
No. It may help manage blood sugar but is not a cure.

Q: How long before seeing results?
Mild improvements may be noticed within 2–4 weeks.

Q: Can it be consumed daily?
Yes, in moderation (1–2 cups per day).

Q: Does it melt fat?
It does not directly burn fat but may support metabolism.

Recipe: The “Glow-Up” Oatmeal Fruit Cake

Prep time: 15 minutes

Bake time: 45–50 minutes

Servings: 8–10 slices

Ingredients

The Base:

3 cups Old-fashioned rolled oats (divided: 2 cups blended into flour, 1 cup left whole)

1 ½ tsp Baking powder

1 tsp Ground cinnamon

½ tsp Ground ginger

¼ tsp Sea salt

The Wet Ingredients:

2 Large eggs (or flax eggs for vegan)

1 ½ cups Unsweetened applesauce

1/3 cup Pure maple syrup or honey

1 tsp Vanilla extract

½ cup Milk of choice (almond, oat, or dairy)

The Fruit & Nut Mix:

1 ½ cups Mixed dried fruit (raisins, cranberries, chopped apricots, or dates)

½ cup Chopped walnuts or pecans

Instructions

Prep: Preheat your oven to 180°C (350°F). Grease a 9×5 inch loaf pan or line it with parchment paper.

Make Oat Flour: Place 2 cups of the oats in a blender and pulse until they reach a fine, flour-like consistency.

Mix Dry: In a large bowl, whisk the oat flour, the remaining 1 cup of whole oats, baking powder, cinnamon, ginger, and salt.

Mix Wet: In a separate bowl, whisk the eggs, applesauce, maple syrup, vanilla, and milk until smooth.

Combine: Pour the wet ingredients into the dry. Stir until just combined, then fold in your dried fruit and nuts.

Rest: Let the batter sit for 5 minutes. This allows the oats to hydrate, resulting in a better texture.

Bake: Pour into the pan and bake for 45–50 minutes, or until a toothpick comes out clean.

Cool: Let it cool in the pan for at least 20 minutes before slicing. This cake “sets” as it cools!

💡 Notes & Pro-Tips

The Texture: Expect a dense, moist, “baked oatmeal” texture rather than a fluffy sponge cake.

Fruit Hydration: If your dried fruit is very hard, soak it in warm water (or orange juice!) for 10 minutes before adding to the batter for extra juiciness.

Storage: Store in an airtight container in the fridge for up to 5 days, or freeze individual slices for a quick “grab-and-go” breakfast.

🥗 Nutritional Info & Benefits

Nutrient Per Serving (1 slice)

Calories 240 kcal

Fiber 5g

Protein 6g

Sugar 14g (Natural)

Why it’s good for you:

Sustained Energy: High in complex carbohydrates from oats, which have a low glycemic index.

Heart Healthy: Oats contain beta-glucan, a soluble fiber known to help lower cholesterol.

No Refined Sugar: Relies on the natural sweetness of applesauce and dried fruit.

❓ Q&A

Q: Can I make this gluten-free?

A: Absolutely. Just ensure your oats are certified gluten-free to avoid cross-contamination.

Q: It feels a bit wet in the middle, did I undercook it?

A: Because of the applesauce and oats, it is naturally very moist. However, if it feels “gummy,” let it cool completely; the structure firms up significantly at room temperature.

Q: Can I use fresh fruit instead of dried?

A: You can! Fresh blueberries or diced apples work well, but keep in mind they release more moisture, so you may need to bake it for an extra 5–10 minutes.

🍌 Mango Banana Smoothie Recipe

Prep time: 5 minutes | Servings: 1 large or 2 small

Ingredients

Instructions

1. Prep: If you are using fresh fruit instead of frozen, add ½ cup of ice to ensure the smoothie is cold and thick.

2. Layer: Add the liquid to your blender first (this helps the blades move freely), followed by the yogurt, then the frozen mango and banana.

3. Blend: Start on the lowest setting and quickly increase to high. Blend for 45–60 seconds until the mixture is completely smooth with no visible fruit chunks.

4. Check: If the smoothie is too thick to pour, add another splash of milk and pulse.

5. Serve: Pour into a glass jar. To match the photo, serve it with a gold or metal straw and place a few fresh banana slices and mango cubes on the side.

Quick Customizations

• Tropical Twist: Swap the milk for pineapple juice or coconut water.

• Protein Boost: Add a scoop of vanilla protein powder (you may need an extra ¼ cup of liquid if you do this).

• Green Version: Toss in a handful of fresh baby spinach; the mango and banana are sweet enough to hide the taste completely!

🥭 Mango Coconut Smoothie Recipe

Prep time: 5 minutes | Servings: 1

Ingredients

Instructions

1. Combine: Add the frozen mango, coconut milk, yogurt, and sweetener into a high-speed blender.

2. Blend: Start on a low speed and gradually increase to high. Blend until the mixture is completely smooth and thick.

   • Tip: If it’s too thick, add a splash more coconut milk. If too thin, add more frozen mango.

3. Taste: Give it a quick taste. Add a little more lime juice if you want more tang, or honey if you prefer it sweeter.

4. Assemble: Pour the smoothie into a tall glass.

5. Garnish: Top with a few fresh mango cubes and a sprinkle of coconut flakes to match the picture. Add a glass straw and enjoy!

Pro-Tips for the Best Texture

• Frozen is better: Using frozen mango instead of fresh gives you that thick, “soft-serve” consistency without needing to add ice, which can water down the flavor.

• Toast the coconut: Quickly toast your coconut flakes in a dry pan over medium heat for 1–2 minutes until golden for an extra crunch.

Avocado Mango Smoothie.

Ingredients

Yields: 1 serving | Prep time: 5 minutes

Instructions

1. Prep the fruit: If using fresh mango, dice it into small cubes. Scoop the avocado flesh out of the skin.

2. Layer the blender: Add the liquid (milk) first to help the blades spin freely. Follow with the avocado, mango, yogurt, and sweeteners.

3. Blend: Start on a low speed and gradually increase to high. Blend for about 45–60 seconds until the mixture is completely smooth and “velvety.”

4. Adjust: If it’s too thick, add a splash more milk. If you want it colder, add a few more ice cubes and pulse.

5. Serve: Pour into a tall glass and enjoy immediately.

Pro-Tips for Success

• The “Ripeness” Rule: Make sure your avocado is soft to the touch. An underripe avocado will make the smoothie taste “grassy” rather than creamy.

• The Lime Secret: Don’t skip the lime juice! It prevents the avocado from oxidizing (turning brown) and cuts through the richness of the fats.

• Boost It: Add a tablespoon of chia seeds or hemp hearts for extra fiber and a little texture.

Hello, everyone! Welcome back to our cooking blog, where we share delicious recipes every week. Today, we’re preparing a homemade cheese. So, grab your pen and paper to jot down the ingredients and let’s dive into this easy, step-by-step recipe that’s perfect for breakfast, appetizers or even to accompany fresh salads!

Classic Easy Crêpes

Thin, tender crêpes suitable for both sweet and savory fillings

Yield

Makes approximately 10–12 crêpes (22–24 cm / 9–10 inch)

Cooking Temperature

Medium heat

Ingredients

• 1 cup (125 g) all-purpose flour

• 2 large eggs, at room temperature

• ½ cup (120 ml) whole milk

• ½ cup (120 ml) water

• 2 tablespoons unsalted butter, melted and cooled

• ¼ teaspoon salt

Optional (for sweet crêpes)

• 1 tablespoon granulated sugar

• 1 teaspoon vanilla extract

Instructions

1. Prepare the Batter

1. Place the flour into a large mixing bowl.

2. Add the eggs and whisk until a thick, smooth mixture forms. This step helps prevent lumps later.

3. Gradually pour in the milk and water while whisking continuously. Continue mixing until the batter becomes smooth and fluid.

4. Add the salt and melted butter. If preparing sweet crêpes, also add the sugar and vanilla extract. Whisk until fully combined.

5. The finished batter should have the consistency of light cream and pour easily.

6. Cover the bowl and allow the batter to rest in the refrigerator for 30 minutes. This resting period improves texture and results in softer crêpes.

2. Cook the Crêpes

1. Heat a non-stick pan or crêpe pan over medium heat.

2. Lightly coat the surface with a small amount of butter or neutral oil, wiping away any excess.

3. Pour approximately ¼ cup of batter into the center of the pan.

4. Immediately lift and rotate the pan so the batter spreads evenly into a thin layer covering the entire surface.

5. Cook for 1–2 minutes, until the underside is lightly golden and the edges begin to loosen from the pan.

6. Gently turn the crêpe using a spatula and cook the second side for 30–45 seconds, just until set.

7. Transfer the cooked crêpe to a plate and repeat with the remaining batter, lightly greasing the pan as needed.

3. Serving Suggestions

Sweet Fillings

• Fresh berries or sliced fruit

• Chocolate or hazelnut spread

• Lemon juice with a light sprinkle of sugar

• Whipped cream or custard

Savory Fillings

• Ham and cheese

• Sautéed mushrooms

• Spinach with cream or cheese

• Eggs and herbs

Finishing

• Dust lightly with powdered sugar

• Serve with honey, syrup, or fruit sauce

Storage

• Cooked crêpes can be stacked, covered, and refrigerated for up to 2 days

• Reheat gently in a dry pan before serving

This is one of those recipes I make over and over again. On those days when I get home late to start dinner, this is my go-to recipe. Melt in your mouth chicken is just that. It melts in your mouth.

Melt in Your Mouth Chicken is a classic recipe that’s been around for ages. Its origins are unclear, but I’m glad whoever came up with it did.

The idea of topping chicken breast with mayo and parmesan is pure genius! The mixture turns beautifully golden post-baking, and it smells phenomenal, too.

The flavor is so rich, so creamy, and so addictive!

More importantly… OMG… the chicken is insanely tender and moist! That’s something that’s hard to come by with baked chicken breast.

Best of all, this recipe is impossible to mess up. Even if you’re a newbie in the kitchen, you can easily pull it off.

If you’re looking for a dish to shock and impress your family and friends, this is the one.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 Cup mayonnaise
• 1/2 Cup Shredded Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp minced garlic
• 1 tsp garlic powder

How To Make Melt in your mouth Chicken:

1. Preheat the oven to 375 degrees.
2. In a small bowl, add the mayonnaise, parmesan cheese, and seasonings.
3. Mix to combine.
4. Place the chicken in a baking dish, sprayed with a non-sticking baking spray.
5. Spread the mixture on top of the chicken breasts.
6. Bake the chicken for 45 minutes, or until cooked through.
7. Serve warm!

 No-Beat German Apple Pie

Prep time: 15 minutes | Bake time: 35–40 minutes

Detailed Ingredients

• The Fruit Base: * 3 large apples (peeled and cut into small bite-sized pieces)

  • ½ cup (75g) raisins

  • 2 teaspoons cinnamon powder

• The Dry Mix:

  • 1 cup (130g) wheat flour

  • ½ cup (100g) granulated sugar

  • 1 teaspoon baking powder

• The Liquid Binder:

  • 3 large eggs

  • 1 tablespoon extra sugar (for the eggs)

  • 100g butter (melted and slightly cooled)

• Optional Garnish: * Icing sugar for dusting

  • Flaked almonds (optional)

• Step-by-Step Instructions

  1. Prepare the Fruit

  In a large mixing bowl, combine your chopped apples, raisins, and cinnamon. Toss them thoroughly until every piece of apple is coated in cinnamon. This ensures the flavor is distributed throughout the pie.

  2. Prep the Baking Mold

  Grease a 9-inch (23cm) springform pan or glass baking dish with butter. For easier removal, you can line the bottom with parchment paper. Spread the cinnamon-apple and raisin mixture evenly across the bottom of the pan.

  3. Create the Dry Layer

  In a separate medium bowl, whisk together the wheat flour, ½ cup sugar, and baking powder until well combined. The Secret Step: Sprinkle this dry flour mixture directly and evenly over the raw apples in the pan. Do not stir it in. You want a flat layer of dry ingredients sitting on top of the fruit.

  4. Prepare the Liquid Layer

  In another bowl, crack the 3 eggs and add the 1 tablespoon of extra sugar. Whisk vigorously (by hand or with a fork) for about 1-2 minutes until the eggs are pale and very frothy.

  5. Assemble the “No-Beat” Layers

  • Slowly pour the frothy egg mixture over the dry flour layer in the pan.

  • Immediately follow by drizzling the 100g of melted butter evenly over the entire surface.

  • Important: Use a spoon to gently spread the liquid to any “dry spots” where you can still see white flour. The liquids will seep down through the flour and fruit during baking to create the dough.

  6. Bake to Perfection

  Place the pan in a preheated oven at 180°C (350°F). Bake for 35–40 minutes. The pie is done when the top is a deep golden brown and a toothpick inserted into the center comes out clean (though it will feel moist due to the apples).

  7. Cool and Serve

  Allow the pie to cool in the mold for at least 15 minutes. This is critical as it allows the “custard” formed by the eggs and butter to set. Dust generously with icing sugar before slicing.

Blueberry Cream Cheese Crumb Cake

Servings: 6

Total Time: 10 minutes

Difficulty: Easy

Calories per Serving: ~95

Macros (per serving): 12g Protein / 3g Net Carbs / 4g Fat / 1g Fiber

This Creamy High-Protein Herb Dip is the kind of snack that feels indulgent but fits perfectly into a keto, low-carb, and Weight Watchers–friendly lifestyle. It’s thick, cool, and packed with fresh herbs—like a cross between ranch dip and whipped Greek yogurt—yet made with clean, macro-balanced ingredients.

If you’re trying to stay low carb while keeping your protein intake high, this dip is a game changer. It pairs beautifully with crisp veggies, high-protein crackers, or grilled meats, making it a go-to for meal prep, parties, or everyday snacking.

The best part? It takes just 10 minutes to make and stays unbelievably creamy for days.

Look at the Recipe

• Thick, smooth, ultra-creamy texture that holds up on any veggie or cracker

• Fresh herb flavor with garlic, lemon, and cooling yogurt notes

• High-protein, low-carb ingredients that boost fullness and support clean eating goals

Ingredients Needed

Base

1 ½ cups plain nonfat Greek yogurt

½ cup low-fat cottage cheese

1 scoop unflavored or savory whey protein powder

Herbs & Seasoning

2 tbsp fresh parsley, finely chopped

1 tbsp fresh dill, finely chopped

1 tbsp fresh chives, minced

1 clove garlic, grated

1 tsp lemon zest

1 tbsp lemon juice

½ tsp onion powder

½ tsp salt (adjust to taste)

¼ tsp black pepper

Optional Add-Ins

1–2 tsp olive oil for richness (optional for keto; skip for very low WW points)

Red pepper flakes for a little heat

Extra herbs for garnish

How to Make Our Creamy High-Protein Herb Dip

Blend the base. Add Greek yogurt, cottage cheese, and protein powder to a blender or food processor. Blend until silky smooth and thick.

Fold in flavor. Transfer the blended mixture to a bowl. Stir in the parsley, dill, chives, garlic, lemon zest, and lemon juice until evenly combined.

Season to taste. Add salt, pepper, and onion powder. Mix well and adjust lemon or herbs if needed.

Chill before serving. Let the dip rest for at least 20 minutes in the fridge so the flavors can bloom and the texture can firm up.

Serve and enjoy. Pair with cucumbers, bell peppers, celery, or keto crackers for a high-protein, low-carb snack that satisfies every craving.

Storage & Serving Suggestions

Refrigeration: Keeps well for 3–4 days in an airtight container.

Meal Prep: Portion into small containers for easy grab-and-go protein snacks.

Freezing: Not ideal—dairy separates after thawing.

Serving Pairings: Veggie sticks, grilled chicken skewers, salmon bites, keto almond crackers.

Tips & FAQs

Can I use only yogurt (no cottage cheese)?

Yes, but cottage cheese adds thickness and extra protein. If skipping it, use a bit more protein powder.Groceries

Can this be made dairy-free?

Use a dairy-free Greek-style yogurt and a plant-based protein powder. Texture will be slightly looser.

What herbs work best?

Parsley, dill, and chives are classic, but basil or cilantro work too.

How do I make it richer for keto?

Add 1–2 teaspoons of olive oil or a spoonful of cream cheese.

Is this Weight Watchers friendly?

Absolutely—use nonfat Greek yogurt and skip added oil for minimal points.