It’s a good thing I like a challenge, because coming up with some fun low-carb ways to enjoy the loads of blueberries I picked last weekend certainly was one. Blueberry muffins or coffee cake? Out. Blueberry pie? Certainly out. Blueberry ice cream? Well, I don’t have an ice cream maker. But wait… could blueberries be blended with cottage cheese and chilled for a cool and creamy treat? Absolutely! Cottage cheese creations have become my favorite dessert lately – I swear, even if you think you don’t like cottage cheese or can’t fathom it as a sweet treat, you’re going to be shockingly surprised at how good this is. Once the cottage cheese is blended to a completely smooth consistency and mixed with ingredients like cocoa powder, pumpkin, or peanut butter, you’ll swear you’re eating a creamy cheesecake-flavored mousse. Only, because cottage cheese is low-carb and high in protein, and we’re using all natural zero calorie sweeteners, it’s about a zillion times lighted and more nutritious!
For the blueberry version, I started by microwaving about 1/3 cup fresh, washed berries for 30-60seconds – just until they started to pop. I added them to 5 or 6oz of cottage cheese, 2 packets of Truvia and a dash of vanilla, and blended until completely smooth. I have an immersion blender that works beautifully for this, but you could use a regular blender too. Then I simply poured it into a dessert dish and popped it in the freezer for about 30 minutes. Ok, I lied – it was not so simple. The only difficulty here was waiting for it to get cold! But, it was well worth the wait. The finished product definitely hit the spot and was a great way to use up some of my fresh summer berries.