If you are one of those (unenlightened) people who think that healthy food can’t possibly be good, you may as well stop reading now because you aren’t going to believe a word I say. I’m glad to keep this whole thing a little secret between me and all the other healthy food lovers. Besides, that just means there’s more cottage cheese to go around for us. Not that there’s a shortage, but just in case there ever is.
Yep, you heard me right. Cottage cheese. You may have noticed I’m on a kick lately – I’ve been making creamy, low-fat, protein-packed meals like this Asparagus Soup. I also eat it plain as a snack or even add some to my tuna salad – that might sound weird, but it’s a great way to add a little creaminess and bind it together. Lately I’ve been experimenting with mix-ins, and I even find that I can eat cottage cheese for dessert. Seriously, folks. You know what is even more remarkable? My HUSBAND is not only eating, but enjoying, cottage cheese for dessert. Many gals I know can’t imagine their husbands touching cottage cheese, and my own guy didn’t know he liked it until last week. Now he’s also mixing it up with his tuna and enjoying my mousse-like cottage cheese creations.
Just how does one make a cottage cheese “mousse” and what’s like? Well, you simply blend it up with something sweet and your favorite flavorings until it’s completely smooth. And then you put it in a bowl, grab a spoon, and act like you are eating a creamy cheesecake filling out of a bowl. And it’s like, totally delicious. I promise! Would I lie to you?
I’ve made a few different yet-to-be-blogged versions, but today I will share with you the latest – a peanut butter and dark chocolate cheesecake creation. I’m really loving these blends for dessert as opposed to something like light ice cream, frozen yogurt, or even nonfat pudding because these are all-natural, and have much more protein and less carbs. And did I mention they are delicious?
Peanut Butter Cheesecake Mousse with Dark Chocolate
10 oz low-fat cottage cheese
1 1/2 tbsp natural peanut butter (24 gm)
Your choice of zero-calorie sweetener*
2 squares dark chocolate, chopped (such as Hershey’s Extra Dark, the small individually wrapped squares that come in a bag)
Use a blender (a regular one, or an immersion hand blender) to process the cottage cheese, peanut butter, and sweetener until completely smooth. It may take a good couple minutes, but you can get out all the lumps. I promise! Transfer to a serving dish and chill for about 10 minutes in the freezer. Or, if you can’t wait, just eat it right away. Top with the pieces of chopped chocolate.
*I’m cutting out the artificial stuff as much as I can from my diet, so at home I currently have Zsweet and Truvia. For this, I used 5 tsp of Zsweet. You can of course use real sugar or whatever other sweetener you prefer – if you’re counting calories and carbs, just make sure to add them.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 11.5 g
Cholesterol: 18.8 mg
Sodium: 546.3 mg
Total Carbs: 18.0 g
Dietary Fiber: 1.8 g
Protein: 18.4 g