Ingredients
Scale
- 2 cups Low-fat or full-fat cottage cheese (small curd works best)
- 2 tablespoons Sugar-free cheesecake instant pudding mix
- 1–2 tablespoons Stevia, monk fruit, or honey (adjust to your sweetness preference)
- Optional: Splash of vanilla extract or almond milk for thinning
Instructions
- Gather your ingredients and a high-speed blender or food processor. If you prefer a slightly thinner “mousse” consistency, have a splash of unsweetened almond milk or water nearby. Ensure your cottage cheese is cold straight from the refrigerator, as this helps the fluff maintain its structure and provides a refreshing temperature for eating.
- Place the cottage cheese, the sugar-free cheesecake pudding mix, and your chosen sweetener into the blender. Pulse the mixture several times to break down the curds. Once the large chunks are gone, blend on high for about 30 to 60 seconds until the mixture is completely smooth and velvety. If the motor struggles, add one tablespoon of liquid at a time until it moves freely.
- Transfer the whipped fluff into a bowl or individual ramekins. You can eat it immediately for a soft-serve consistency, but for the best “cheesecake” experience, let it chill in the refrigerator for at least 30 minutes. This allows the pudding mix to fully hydrate and thicken the fluff. Top with fresh berries, a sprinkle of crushed graham crackers, or a few dark chocolate chips before serving.
- Cook Time: 5 minutes