Made with a handful of low-calorie and high-protein ingredients, it’s an absolute wonder for your daily macro goals too. Honestly, who would have thought such an indulgent-tasting, creamy treat could provide 29g of protein for only 225 calories per serving. Sounds too good to be true, but I promise it’s not.
The creator of this delicious recipe, @raziyyz, has some handy tips to share too. Firstly, the higher the fat content of the cottage cheese, the less solid the ice cream mix will become after freezing for over 3 hours—so you keep those super-creamy results for longer. If you use a low-fat option though, don’t worry, you just might have to let it thaw for a little bit before serving.
You could use Greek yogurt instead of cottage cheese for this recipe, but then you will sacrifice some of that real cheesecakey flavor (as well as the protein content). And finally, feel free to get creative with the different frozen fruits you use. Raspberries are a solid choice.
Serves 3Ingredients
- 450 g cottage cheese (Raz uses 2-4% fat)
- 3 tsp light cream cheese
- 1/4 cup low calorie maple syrup or any sweetener
- 1 scoop Vanilla Impact Whey Protein (optionally 1/4 tsp salt)
- 180g frozen blueberries
- 1 tsp honey (or any sweetener)
Instructions
First, add all of the cream mix ingredients to a blender and blend until smooth.
Next, add the frozen blueberries and honey to a pan and heat to cook into a jam.
Add half of the cream mix to a container, followed by half of the blueberry mix. Repeat so that you have two layers and then on the top layer use a fork to swirl the blueberry mix.
Freeze for 3 hours and then serve. Raz recommends adding a few extra toppings like chopped nuts for a bit of crunch.
Nutritional info per serving:
| Calories | 225 |
|---|---|
| Total Fat | 4g |
| Total Carbohydrates | 16g |
| Protein | 29g |
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