These popsicles taste like a blueberry crumble bar, are packed with protein, and are so easy to make! The secret ingredient is cottage cheese which is what makes these so creamy and also loaded with protein. After you blend it up, stir in your favorite store bought or homemade granola and try not to eat it all with a spoon! These make for a delicious summer dessert or a satiating afternoon snack.

Ingredient highlight

Cottage cheese! is essentially curdled milk that is made by acidifying milk which makes the curds separate from the whey, giving it a creamy, chunky texture. It is a great vegetarian source of protein with just one cup of cottage cheese giving you 25g of protein. Look for brands that add live active cultures for some added digestion benefits (Good Culture brand is the best!)

Servings 10 popsicles
Prep Time 10 minutes


  • 16 oz (2 cups) whole milk cottage cheese
  • 1 1/2 cups fresh or frozen blueberries*
  • 1/4 cup maple syrup
  • 2 tbsp almond butter
  • 2 tbsp lemon juice
  • 1 cup granola or crumbled graham cracker**
  • *If using frozen, I suggest thawing them a bit in the microwave before adding to the blender so it can blend more easily.
  • **If your granola clusters are very big, chop or crumble them up into smaller pieces so it fits in your popsicle molds. Same idea with graham crackers (crumble it small).
  • Note: ~ this will likely make more than 10 popsicles, so pour any leftovers into a jar and store in the fridge for a sweet treat or breakfast (mixed with Greek yogurt and topped with granola).


  • In a high-speed blender, add cottage cheese, blueberries (see note), maple, almond, and lemon and blend on high until totally smooth. Stir in the granola or graham cracker.
  • Pour the mixture into your popsicle molds. Cover and place popsicle sticks into each slot. Freeze overnight or for at least 6 hours.
  • Remove the popsicles from the mold and transfer to a resealable large bag or container. If they aren’t coming out easily you can run some warm water on the outside of the molds or let them sit out for a few minutes.
  • Store in the freezer.

Items you can prep ahead (optional)

  • Make the popsicles!


  • To make vegan, use a vegan yogurt alternative in place of cottage cheese. You could also try using 1 ½ cups of soaked cashews in place of cottage cheese. I have not tested this so you may need to add extra liquid (water or almond milk) if it is too thick to blend.
  • To make nut-free, use tahini or sunflower seed butter.
  • To make gluten-free, use a gluten-free granola or graham cracker.
  • Sub plain whole milk Greek yogurt for cottage cheese – this should work, but it likely will not be as creamy. Add ¼-½ teaspoon salt if you do this! 
  • Use raspberries instead of blueberries.


  • Store leftovers in an airtight container or resealable bag in the freezer for up to 2 months.

Leftovers + Repurposing:

  • You can eat these right out of the freezer or let them sit out for 10-20 minutes for a softer texture.

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