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Bowl of thick cottage cheese protein cake batter topped with rainbow sprinkles, with strawberries and vanilla wafers beside it

Cottage Cheese Protein Cake Batter

A thick, no-bake cake batter made from blended cottage cheese, vanilla protein powder and maple syrup, with sprinkles folded in. Ready in 5 minutes with roughly 24 g of protein per serving.
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Prep Time 5 minutes
Chill Time (optional) 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 cup cottage cheese 2% or full-fat, about 225 g
  • ¼ cup vanilla protein powder about 30 g, one scoop; whey-casein blend thickens best
  • 1 to 2 tablespoons maple syrup or honey to taste
  • 1 teaspoon vanilla extract
  • ¼ teaspoon butter extract optional
  • 1 pinch salt
  • 2 tablespoons rainbow sprinkles plus more for topping

Method
 

  1. Blend the cottage cheese alone for 30 to 60 seconds, scraping down once, until completely smooth with no curds left.
  2. Add the protein powder, maple syrup, vanilla, butter extract and salt. Blend 10 to 15 seconds, just until combined. Taste and add more syrup if needed.
  3. Scrape into a bowl and fold in the sprinkles with a spatula.
  4. Cover and chill for 15 minutes for a thicker texture (optional). Top with more sprinkles and serve.

Notes

Storage: keep covered in the fridge and eat within the shelf life of the cottage cheese used. Stir before serving.
Make ahead: blend the base up to a day ahead and fold in the sprinkles just before serving.
Substitutions: chocolate protein powder plus 1 tablespoon cocoa for a chocolate version; 2 tablespoons instant vanilla pudding mix instead of protein powder (softer, less protein); honey instead of maple syrup.
No blender: a small food processor works; a stick blender in a tall jar also works. Mashing by hand will not remove the curds.
Protein and calories are estimates calculated from standard ingredient values, not a laboratory analysis.