This birthday cake cottage cheese bark is a super creamy and refreshing high protein snack! It’s easy to prep and a healthy option for a sweet tooth! Each serving has 13 grams of protein and can be stored in the freezer for 3 months.
Even if you are consuming three high protein meals per day, reaching at least 100 grams of protein is difficult without 1-2 high protein snacks! That’s where this fun and delicious birthday cake inspired cottage cheese bark comes in.
The cottage cheese makes it taste slightly tangy and salty but complements the sweetness from the honey and add-ins. Vanilla Greek yogurt would be an ideal substitute if you prefer more sweet and you wouldn’t need a blender, either!
Store in the freezer for a delicious snack that can curb a sweet tooth while also helping you reach a higher overall protein intake. Functional snacking at its’ finest!
Why I Love This Recipe
Ingredients
This recipe makes 8 servings.
Ingredients
- Cottage Cheese (2 cups or one 16-ounce container). I used 2% Good Culture cottage cheese but full-fat will result in a creamier, thicker bark.
- Vanilla Protein Powder (2 scoops), optional. A really good tasting protein powder will add more flavor to this recipe but it can be omitted since cottage cheese is already high in protein. I love Optimum Nutrition Vanilla Ice Cream Protein Powder.
- Sprinkles (about one tablespoon).
- Strawberries (about 1/2 cup), diced small. Fresh or frozen would work! However, frozen will add some juices to the bark which might result in a more watery consistency.
- White Chocolate Chips (1 tbsp.).
- Honey (1-2 tablespoons), amount used dependent on how sweet your protein powder is and per your preference.
- Vanilla Extract (1 tablespoon).
- Water (1/4 cup), optional – if blender gets stuck.
Optional additions: hemp hearts, chia seeds, flaxseeds, melted white chocolate, vanilla bean paste as a sub for vanilla extract.
How to Make Cottage Cheese Bark
This sweet and tangy cottage cheese bark is now one of my favorite snacks. It’s super creamy and doesn’t get “icy” like some frozen barks do. Easily customizable and so tasty!
This recipe makes 8 large pieces of bark. Make sure to use a protein powder where you love the taste or use unflavored.
Step-By-Step Directions
- Add cottage cheese, protein powder, honey and vanilla extract to a high-speed blender. Blend or puree until smooth and creamy. Add 1/4 cup of water and stir if blender gets stuck.
- Pour the cottage cheese mixture onto a baking sheet (with sides) lined with parchment paper. Spread the mixture out using a spatula, about 1/4-1/2 inch thick.
- Evenly distribute sprinkles, then diced strawberries and white chocolate chips – pressing the chocolate and strawberries into the cottage cheese mixture.
- Refrigerate for 3 hours.
- Cut into 8 pieces. Store in the freezer in an airtight container or freezer bag for up to 3 months! If frozen for awhile, let it thaw out at room temperature for at least 10 minutes before eating.
Separate each piece of cottage cheese bark by parchment paper to prevent them from sticking together.
Variation Ideas & Tips for Success
- Sub the cottage cheese with vanilla Greek yogurt for a sweeter taste – and no need to blend! Just add the ingredients in a bowl and whisk together.
- Taste test the cottage cheese mixture and add more honey or vanilla extract if needed.
- For a dairy-free option, select a higher protein plant-based cottage cheese like Kite Hill.
- Melt white chocolate and stir into the cottage cheese mixture for a rich, chocolatey flavor.
Birthday Cake Cottage Cheese Bark {High Protein}
Ingredients
- 2 cups cottage cheese (16 ounce container), I used 2% Good Culture but full fat may result in creamier consistency
- 1 tablespoon sprinkles
- 1 tablespoon white chocolate chips
- 1 tablespoon vanilla extract
- 1-2 tablespoons honey (will depend on how sweet your protein powder is, taste test and adjust) I recommend 2 Tbsp. for a sweeter flavor
- 2 scoops vanilla protein powder, optional
- 1/2 cup diced strawberries
- 1/4 cup water, optional – if blender gets stuck
Instructions
- Add cottage cheese, protein powder, honey and vanilla extract to a high-speed blender. Blend or puree until smooth and creamy. Add 1/4 cup of water and stir if blender gets stuck.
- Pour the cottage cheese mixture onto a baking sheet (with sides) lined with parchment paper. Spread the mixture out using a spatula, about 1/4-1/2 inch thick. Evenly distribute sprinkles, then diced strawberries and white chocolate chips.
- Refrigerate for 3 hours.
- Cut into 8 pieces. Store in the freezer in an airtight container or freezer bag for up to 3 months! For best taste and consistency, let thaw for 5 minutes prior to eating. Consume immediately because they do melt fast! If frozen for awhile, let it thaw out at room temperature for at least 10 minutes before eating.
Notes
- Taste test the cottage cheese mixture and add more honey or vanilla extract if needed.
- For a sweeter and less tangy bark, sub the cottage cheese with vanilla Greek yogurt. Use a whisk instead of a blender to combine the protein power, honey, vanilla extract and honey.
- Use your favorite tasting vanilla protein powder for best results. Optimum Nutrition Vanilla Ice Cream is one of my favorites. Omit the protein powder if you prefer! You could make 4-6 larger pieces for a higher protein snack.
- For a dairy-free option, substitute the cottage cheese with a higher protein plant-based cottage cheese like Kite Hill.