Description
A no-bake, high-protein dessert featuring a crunchy almond flour crust and a smooth, tangy filling made with Greek yogurt, cottage cheese, and white chocolate, topped with fresh raspberries.
Ingredients
Scale
- 1 cup (112g) blanched almond flour
- 4 tbsp (57g) unsalted butter, melted
- 2 tbsp (15g) granulated erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- 2 cups (450g) plain non-fat Greek yogurt, drained
- 1 cup (245g) low-fat cottage cheese
- 1 scoop (30g) vanilla whey protein powder
- 1/2 cup (85g) sugar-free or dark white chocolate chips
- 1 cup (150g) fresh raspberries
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides, and lightly spray with non-stick cooking spray.
- In a food processor, combine almond flour, melted butter, sweetener, and vanilla. Pulse until the mixture resembles wet sand and clumps together when pinched.
- Press the crust mixture firmly into the bottom of the prepared pan, slightly up the sides if desired. Place in the freezer to set while making the filling.
- Drain the Greek yogurt if it appears watery. In the food processor, blend the Greek yogurt, cottage cheese, protein powder, and vanilla extract on high until completely smooth (1-2 minutes). Scrape down sides and blend again to ensure no lumps remain.
- Melt the white chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth. Let cool slightly.
- Pour the melted white chocolate into the yogurt mixture and pulse to combine. Taste and adjust sweetness or tang if desired.
- Remove the crust from the freezer. Pour the filling over the crust and smooth the top.
- Gently press half of the fresh raspberries into the filling to create a marble effect.
- Refrigerate for at least 4 hours, or overnight, until fully set.
- Lift the bars out using the parchment paper overhang and cut into squares using a sharp knife dipped in hot water.
Notes
Draining the Greek yogurt is crucial to prevent the bars from being runny. Ensure the cottage cheese is blended until completely smooth for the best texture. For clean cuts, use a sharp knife dipped in hot water and dried between cuts. These bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 4
- Sodium: 65
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 8
- Fiber: 3
- Protein: 20
Keywords: high protein dessert, no bake cheesecake, white chocolate raspberry, healthy bars, gluten free dessert, keto friendly, Greek yogurt dessert