No Bake Lemon Coconut Cottage Cheese Protein Crunch Cups

Ingredients:
• 1 cup cottage cheese
• 1/4 cup cream cheese, softened
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 1/2 cup shredded coconut
• 3/4 cup crushed graham crackers
• 2 tablespoons melted butter
• Pinch of salt

Methods:

Line small silicone cups or a muffin pan with paper liners so the chilled cups lift out neatly later.
Stir the crushed graham crackers with the melted butter until the crumbs look evenly coated and lightly glossy.
Spoon a little of the crumb mixture into the bottom of each cup and press it down gently to create a quick crunchy base.
Blend the cottage cheese, cream cheese, honey, lemon juice, lemon zest, vanilla, and salt until completely smooth and creamy.
Fold in the shredded coconut gently so the filling keeps that soft coconut cream texture.
Spoon the filling over the crumb bases and smooth the tops with the back of a spoon.
Chill for at least 2 hours until firm and cold. The base stays lightly crisp while the lemon coconut filling turns creamy and refreshing.

Nutrition: 142 kcal | 6 g protein | 11 g carbs | 8 g fat