Whipped Ricotta Dip with Strawberries
Indulge in a light, cheesecake-inspired treat with this GLP-1 friendly whipped ricotta dip—a velvety dessert spread designed for gentle digestion and steady satiety. Smooth part-skim ricotta is blended with nonfat Greek yogurt, vanilla protein powder, a hint of cinnamon, and a touch of maple syrup, then served alongside fresh, juicy sliced strawberries.
Combining dairy-based whey and casein proteins from ricotta and Greek yogurt creates a slow-digesting foundation that extends gastric pacing to hold hunger at bay throughout the afternoon or evening. Fresh strawberries add natural sweetness, hydration, and high-volume fiber without causing blood sugar spikes. It’s an effortless, no-cook sweet dip that feels like an indulgence while supporting your health goals.
Estimated Nutrition
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Calories: ~170 kcal
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Protein: 17g
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Net Carbohydrates: 13g
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Dietary Fiber: 2g
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Total Fat: 5g
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Saturated Fat: 3g
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Sodium: ~110mg
Ingredients
- ½ Cup Part-skim Ricotta Cheese
- ¼ Cup Nonfat Plain Greek Yogurt
- ½ Scoop Vanilla Protein Powder
- ½ tsp. Vanilla Extract
- ¼ tsp. Cinnamon
- 1 tsp. Honey or Maple Syrup, optional
- 1 Cup Strawberries, sliced
Preparation
Step 1
Add ricotta, Greek yogurt, protein powder, vanilla, cinnamon, and honey if using to a food processor or blender.
Step 2
Blend until smooth and creamy.
Step 3
Refrigerate for 15–20 minutes to allow the dip to thicken.
Step 4
Divide into two servings.
Step 5
Serve each portion with ½ cup sliced strawberries.
