Whipped Cottage Cheese Fruit Salad

Cottage cheese pudding does it again. This time, it's transformed into a festive cheesecake salad that's low-carb and high-protein.

This is my pick when holiday gatherings, like the Fourth of July or Memorial Day, call for red, white, and blue dishes. It's always a crowd-pleaser, and I enjoy it without reservation!

The recipe couldn't be any easier to make, either. Simply purée cottage cheese and cream cheese until smooth, then mix with fresh berries, such as strawberries and blueberries.

It's a healthy dessert or a refreshing snack that fans of strawberry cottage cheese ice cream are sure to enjoy.

Ingredient Notes

You'll need a few simple ingredients to make this creamy cottage cheese fruit salad recipe.

• Cottage cheese - Use your favorite brand. Small curds with 4% milk fat are ideal. The small curds provide a smoother texture, and the higher fat content ensures a rich, creamy flavor. If your cottage cheese is runny, drain off excess liquid before using it.
• Cream cheese helps thicken the base mixture and adds to the cheesecake taste. Use full-fat cream cheese for rich flavor.
• Sweetener - Sugar or alternatives, such as stevia, erythritol, or monk fruit sweeteners, will work. I like to use a half-and-half combination of table sugar and an alternative sweetener.
• Fresh fruit - We opted for a medley of strawberries, blueberries, and blackberries. Raspberries are another excellent berry option. However, any favorite fruit, including Mandarin oranges, peaches, melons, and grapes, will work.
• Lemon juice and vanilla extract brighten the dish and round out the ingredient list.

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

Directions with Pictures

Here's how to make this easy whipped cottage cheese fruit salad recipe:

Step 1. Combine cottage cheese, softened cream cheese, sweetener, lemon juice, and vanilla extract in a food processor for about one minute or until smooth.

Step 2. Chop larger pieces of fruit into bite-sized pieces. Fold the prepared fruit into the creamy cottage cheese mixture.

Step 3. For best results, chill the cottage cheese fruit salad for about 30 minutes and then enjoy. If desired, garnish with a few fresh berries or mint leaves.

Storage

Store leftover cottage cheesecake fruit salad in an airtight container in the refrigerator for 2-3 days.

If making this recipe ahead of time, store the fruit and creamy base separately until ready to serve for the best result. The juice from the berries, particularly ones that have been cut into smaller pieces, will color the salad and make it runny.

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