Cottage Cheese Dubai Chocolate Creami Pint
300kcal
Ingredients
base
- 1/2 cup low fat cottage cheese 113g
- 3/4 cup Fairlife fat free milk 180ml
- 1 scoop vanilla protein powder 30g
- 2 tbsp allulose
- 1/2 tsp vanilla extract
- 1 pinch fine salt
Dubai chocolate swirl
- 2 tbsp pistachio butter unsweetened
- 1/3 cup kataifi pastry 25 g, toasted
- 2 tbsp dark chocolate chopped, 85% or sugar free
- 1 tbsp crushed pistachios for topping
Method
- 1. Blend the cottage cheese, Fairlife milk, protein powder, allulose, vanilla, and salt for 30 to 45 seconds until fully smooth with no curds left.
- 2. Pour the base into a Ninja Creami pint, tap to release air bubbles, and freeze flat for 24 hours.
- 3. Toast the kataifi in a dry pan for 3 to 4 minutes until golden, then stir in the pistachio butter off the heat.
- 4. Run the Lite Ice Cream program. It will look crumbly and powdery. That is normal.
- 5. Add 1 to 2 tablespoons of milk and run the Re-spin program until smooth and scoopable.
- 6. Press a hole in the center, add the pistachio kataifi mix and chopped chocolate, and run the Mix In program once.
- 7. Scoop into a chilled bowl, drizzle with melted dark chocolate, and top with crushed pistachios.
Notes
Storage: Keep the pint in the freezer for up to 2 weeks with the lid on.
Best texture: Re-spin straight from frozen instead of letting it melt and refreeze.
Toppings: Add pistachios and chocolate only to the portion you are eating so leftovers stay crisp.
Crumbly after the first spin? This is normal. Add a splash of milk and run the Re-spin program.