Sweeten cottage cheese with your favorite sweetner, mix with blueberries and voila: a healthy, simple, delicious faux cheesecake. (Brandy Baker / The Detroit News)
Blueberries have taken their seasonal nosedive in price these past few weeks; I’ve found them as low as 6 pints for 5 bucks at Eastern Market, holding steady at $1.29 per pint at Randazzos and on special at $1.50 a pint at Kroger and Meijer. That inspired me to indulge in an old favorite: blueberries and sweetened cottage cheese. This, to me, is almost like a blueberry cheesecake.
When I tell people that, my husband always warns them: “No, it isn’t, unless you haven’t had cheesecake for a long, long time.” I have a bad relationship with cheesecake; I can’t practice any kind of boundaries with that creamy, silky decadence, so I find it easier to have none at all. But I do love this healthy faux version.
I mix 8 ounces of blueberries with 4 ounces of cottage cheese and one packet of Truvia, my current sweetener of choice. For my husband — who does like it, even as he feels he must save others from being disillusioned from my cheesecake parallel — I do 8 ounces of blueberries and at least 6 ounces of cottage cheese, with a packet of Equal.
Since the blueberries so outweigh the cottage cheese in mine (I’m on a plan right now that has a 4-ounce protein portion), I put the cottage cheese on bottom for mine and wait to mix until after I’ve munched quite a few of the berries on top. My husband eats his mixed together from the get-go.
Delicious, nutritious and easy — it’s a go-to when those little blue gems fill the stores.
What are you doing with blueberries these days? We’d love to hear about it in the comments below. You need a Facebook account to add comments, but they’re free and easy to sign up for, which is how I managed to have one for years and ignore it except for this sort of thing. I’ll be keeping an eye out the next few days to respond to any great comments or questions you post. Join the discussion!