makes 2 jars Cheesecake filling 1 1/2 cup (338 g) cottage cheese 1 scoop (30–35 g) vanilla protein powder* 1 tbsp (6 g) psyllium husk 1/2 tsp vanilla extract pinch of salt Blueberry lemon coulis 2 containers of Bio-K+'s blueberry vegan drinkable probiotic 1/2 cup (75 g) blueberry zest of 1/2 lemon 3 tbsp (45 g) basil or chia seeds Graham-style crumble 1/2 cup (50 g) graham-style crumbs 1 tbsp (15 ml) maple syrup 1 tbsp (15 g) melted butter or coconut oil pinch of salt Garnish fresh or frozen blueberries lemon zest Instructions Add the cottage cheese, protein powder, vanilla bean paste, psyllium husk, and salt to a blender. Blend until completely smooth and creamy. Transfer to a bowl and refrigerate while you prepare the remaining layers. the psyllium will help the mixture thicken as it chills. Add Bio-K+'s blueberry vegan drinkable probiotic, blueberries, and lemon zest to a blender and blend until smooth. Add the basil or chia seeds and stir. Let sit for 5–10 minutes. Combine the graham crumbs, maple syrup, butter, and salt in a small bowl. Divide the cheesecake filling evenly between the jars. Pour over the blueberry lemon coulis. Finish with the crumble, fresh or frozen blueberries and lemon zest. Refrigerate for at least 1 hour before serving. *without protein powder Replace the protein powder with: 2 tbsp (14 g) almond flour 1 Medjool date or 1 tbsp (15 ml) maple syrup and an additional 1/2 tsp psyllium husk
