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Most high-protein desserts are built around a few key ingredients: Greek yogurt : 1720g per cup (nonfat tends to be highest) Cottage cheese : 2528g per cup (low-fat varieties) Ricotta cheese: 14g per cup (part-skim) Protein powder (whey, pea, etc.): 2025g per ounce Eggs: 6g each Powdered peanut butter: 56g per 2 tablespoons The approach is usually pretty simple: either swap in higher-protein ingredients (like Greek yogurt instead of heavy cream) or add protein where it fits , like blending in cottage cheese or a scoop of protein powder

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Some researchers move from retatrutide to semaglutide or tirzepatide for maintenance, particularly if cost or availability changes