Healthy Eating glazed curds: 8 sugar-free recipes with weights and nutritional information
Healthy Eating glazed curd bars: 6 sugar-free recipes with precise measurements
Glazed curd bars are easy to make at home so they truly remain Healthy Eating: more protein, less sugar, clear portions, and control over the glaze. In this article, I’ve compiled several options to choose from: classic, chocolate, coconut, berries, lemon, “Bounty” and “Strawberries & Cream” in a Healthy Eating version.
Bonus: at the end, you’ll find life hacks for not “over-calorie-ing” your glaze, and how to quickly count portions using SYPB 30.
How to choose cottage cheese for curd bars
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For the best texture, use 5% or 9%: the curd bar comes out creamy and not dry.
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If the cottage cheese is grainy, blend it or rub it through a sieve; otherwise you’ll get lumps.
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Make sure it’s actual cottage cheese, not a cottage cheese product.
The main secret of “Healthy Eating glaze”
The issue isn’t with the cottage cheese, but with the fatty glaze. Coconut oil, cocoa, chocolate, and nut butters quickly raise the calorie content.
Working formula:
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Use a thin layer, dip quickly.
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Or use a yogurt-based glaze if you need an ultra-“light” version (but it won’t have a crispy chocolate shell).
Basic filling recipe for curd bars
This is the base to build from.
For 6 mini bars (about 70 g each):
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Cottage cheese 5% 400 g
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Sweetener to taste (erythritol or blend)
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Vanilla 1-2 g
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A pinch of salt (enhances flavor)
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For density, optional: gelatin 5 g + water 30 ml
How to make:
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Blend the cottage cheese until it’s a smooth cream.
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Add vanilla, sweetener, and salt.
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If you want it firmer: soak the gelatin, dissolve without boiling, and mix into the mass.
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Shape the bars. Freeze for 20-30 minutes before glazing.
Tip: the softer the cottage cheese, the more important a brief freezing before dipping.
6 types of Healthy Eating glazed curd bars
Everywhere below: the “base” is the same, only the filling and glaze differ. Calories/macros are approximate—you can easily calculate exact values for your products in SYPB 30.
1) Classic chocolate (the most store-like)
Filling: basic
Glaze:
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Coconut oil 30 g
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Cocoa 15 g
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Erythritol powder 10-15 g
How to make the glaze: melt the oil, stir in cocoa and powdered sweetener, dip quickly.
Approximate one bar of 6: 140-190 kcal (depends on the fat content of cottage cheese and glaze thickness).
2) Double chocolate (chocolate filling + chocolate glaze)
Filling:
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Add 10 g cocoa to basic filling
Glaze:
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As in classic, or 85% chocolate 30 g + coconut oil 10 g
Tip: if you use chocolate, it adds sweetness on its own, so use less sweetener in the glaze.
3) “Bounty” Healthy Eating (coconut filling, chocolate outside)
Filling:
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Coconut flakes 35 g
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Extra vanilla
Glaze:
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Classic chocolate (oil 25 g + cocoa 15 g + erythritol)
Tip: coconut inside adds density—no need for gelatin.
4) Strawberries & Cream (berry bar)
Filling:
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Freeze-dried strawberries 8-10 g or thick berry puree 60 g
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If puree, add starch 5 g or gelatin 5 g so the mass isn’t runny
Glaze:
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White Healthy Eating glaze: cocoa butter 25 g + dry milk 15 g + erythritol 10 g
If you don’t have cocoa butter: use chocolate glaze, it’s simpler.
5) Lemon cheesecake
Filling:
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Zest of 1 lemon
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Lemon juice 10-15 g
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A bit more sweetener
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Gelatin 5 g recommended to hold shape
Glaze:
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Thin chocolate glaze
Taste: the acidity “cleanses” the sweetness—very refreshing.
6) Blueberry-yogurt (the lightest in feel)
Filling:
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Thick Greek yogurt 80 g
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Blueberries 80 g (mash some if you want)
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Gelatin 6-7 g is a must, otherwise it’ll be too soft
Glaze:
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“Light” option without oil:
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Yogurt 80 g + cocoa 10 g + sweetener
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Dip and freeze
This won’t be a crisp chocolate shell, but calories will be lower.
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How to make the bars even and pretty
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Shape with wet hands or with gloves.
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Make each blank the same weight (e.g., 60-70 g).
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Always freeze for 20-30 minutes before glazing.
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After dipping, place immediately on parchment, then chill for 10-15 minutes in the fridge.
How to count calories/macros correctly
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Weigh all ingredients.
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Calculate the total weight of the finished mixture.
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Divide by the number of bars or by the weight of one portion.
In SYPB 30 it’s handy to create a dish “Healthy Eating glazed curd bars” and save 2-3 versions: classic, coconut, berries. Then just choose the one you need and repeat.
FAQ
Why does the glaze crack?
The bar is too cold or the glaze is too thick. Use a thinner layer and dip faster.
Can I make it without coconut oil?
Yes, but a crispy chocolate coating usually requires a fat base. The light yogurt version is possible but the texture will be different.
How to store?
In the refrigerator for 2-3 days. In the freezer for longer, but after defrosting, the bar will become softer.