Cottage Cheese Whipped Cream
5 ingredients · 5 minutes· 2-4 servings
This is a simple low-calorie, low-carb & satisfying dessert, dip, snack or swap for whipped cream!
Cottage cheese is rich in:
Protein: Can help us to lose weight through its thermic (calorie-burning) effect, by satiating us & its impact on muscle growth.
Phosphorous: Can reduce muscle pain post-workout, helps keep our bones strong and repair our tissues & cells.
Selenium: An antioxidant we need for thyroid regulation & optimal immune function.
Vitamin B12: Needed for digestion, energy & health of our nerve cells.
Here are a few ways to use this:
As a topping on pancakes or spread for toast
Serve it as a dip for fruit at your next party
Top it with berries & nuts or granola for a protein-rich parfait
Omit the vanilla & stevia and use it as you would regular cottage cheese, or mix in hot sauce or herbs to make a dip for veggies
Directions
Add all the ingredients to a food processor or high power blender. Blend until smooth, about 1 minute, scraping down the bowl once.
Taste & adjust seasonings.
Ingredients
250g pressed dry cottage cheese
¼ cup full-fat coconut milk
¼ tsp sea salt
¼ tsp stevia or honey to taste
½ tsp vanilla extract
Notes
Not using dry pressed cottage cheese? - Simply omit the milk.
Too thick? - Add more milk or water, just a little at a time until you get the desired consistency.
How long will this last? - Refrigerate in an airtight container for up to 2 days.
