The last dessert recipe we made with cottage cheese seemed to be a hit so we’re back with another easy one that’s just as good! This time? A High Protein Cottage Cheese Bark that’s made with 6 super common ingredients, easy to cater to your flavor cravings, and maybe takes 5 minutes to prep. If you’re looking to level up your dessert + diet game, this is definitely one to try.

I haven’t said this in a while but I grew up hating cottage cheese! The texture, taste, everything grossed me out. It wasn’t until I started making recipes (like this one) with it that I started to love it. If you don’t like cottage cheese and you’ve yet to try it when included within a recipe, it’s worth another go! You can’t taste it at all, especially in a recipe like this and the macros on it are hard to beat.

Now for this recipe, you’re going to need a food processor or powerful blender. I’m using my mini food processor (linked below) which works perfectly here.

Add into whatever you’re using, 2 cups of a full fat cottage cheese, 2 tablespoons of a syrup (sugar free!) or honey, 1 teaspoon of vanilla extract, 1/4 cup of almond flour, 2 tablespoons of a nut butter, and 2 scoops of a vanilla protein powder.

Want to change up the flavor of your high protein cottage cheese bark like making it chocolate instead of vanilla? Use a chocolate protein powder and add in 2 tablespoons of cocoa powder. If you don’t like chocolate, simply change it up with the flavor protein powder you use. Some of my favorites here?

Cottage Cheese Bark Flavors

• Birthday Cake: Vanilla or Birthday Cake Protein Powder, 1/4 Teaspoon Almond Extract, 1/4 Teaspoon Butter Extract, Rainbow Sprinkles, Graham Cracker Crumbs Topping
• Mint Chocolate: Mint Chocolate Protein Powder, 1/4 Teaspoon Mint/Peppermint Extract, Mint Chips
• Salted Caramel Espresso: Salted Caramel Protein Powder, Sugar Free Caramel instead of Syrup or Honey, 2 Teaspoons Instant Espresso Powder, Sugar Free Caramel + Flaky Salt Topping
• Cookies & Cream: Cookies & Cream Protein Powder, White Chocolate or Cream Extract instead of Vanilla, Thin Cookies (crushed) Topping

Process or blend those ingredients together until smooth. It should end up with a thicker, pudding like texture. If it looks too thin because maybe your cottage cheese has a ton of liquid in it and/OR you’re using a low fat/fat free cottage cheese you can help the texture out by adding in 1/4-1/2 teaspoon of xanthan gum. This will also give the macros some help which I’ll show in the recipe card.

Xanthan gum helps prevent the ice crystals that often form when using a lower fat cottage cheese. While both options work great, this is an easy way along with the almond flour to get that smooth texture without the extra fat in this high protein cottage cheese bark.

From here, take out a baking sheet and line it with parchment paper. I use a quarter sheet which gives me a thicker end result. If you want something thin or even a different shape, use that. You could also use some silicone cups/silicone anything here without parchment paper, they’ll easily peel down.

Pour and evenly distribute your mix onto your baking sheet or whatever you’re using.

Frozen Cottage Cheese Bark Topping

This is where you can get creative! Today, I’m melting 1/4 cup of sugar free chocolate chips to drizzle over the top. You can do whatever you want, cut the chocolate in, add something else into it or on top of it like M&Ms, nuts, any of the flavor suggestions above, the choice is yours. Drop below what you end up adding into yours.

It’s almost ready! Put it into the freezer for a few hours depending on what put it in. Once it’s frozen you’ll want to peel it off the parchment paper or silicone and cut it into your ideal serving sizes if they’re not what I suggest below.

The most important of this recipe. Before eating it, let it thaw out for a couple minutes depending on how thick it is. It’ll end up like a cross between those chocolate covered Greek yogurt bars and a frozen dessert. Honestly, they’re wicked good and fun to change up!

Pro tip? I always make this one in bulk. Store my servings in some freezer bags (in the freezer) and they usually last around 3 months.

Ready for a meal prep? How about a Breakfast Casserole!?