Remember when I told you about how my dear husband is a copy catter when it comes to foods? As in, he can pretty much get on board with anything I like to eat, thereby making it easy to plan meals yet impossible to keep any snacks in the house that are just for ME? Well, it’s still happening. Cottage cheese used to be a ME food. I buy large tubs of it at the wholesale club and have no problem getting through them all by myself. But lately, we’re going through cottage cheese even faster, because Ben is liking it more and more. I can’t complain – much better that he’s eating cottage cheese instead of bringing other junky stuff in the house! Not that he ever really did that anyway. He’s a good guy 🙂
Most recently, he’s hooked on my strawberry ice cream made from cottage cheese. Recently added to my list of cool, creamy desserts made from cottage cheese (including pumpkin cheesecake mousse, peanut butter cheesecake mousse, and blueberry ice cream) this variation simply involved planning ahead and giving myself a little time to chill this in the freezer. Well worth it. Like a creamy strawberry soft serve, this is a yummy after-dinner treat (I always need one of those!) that won’t give you a nasty sugar rush. Eat well and sleep well, my friends.
Strawberry Cheesecake Ice Cream
5oz lowfat cottage cheese
2 large strawberries, diced
1 packet of Truvia, or a few drops of vanilla stevia extract, or other zero-calorie, all-natural sweetener of choice
Blend all ingredients together until completely smooth. Chill in freezer for about 45-60 minutes. Stir gently, and enjoy!