Cottage Cheese Tiramisu Ninja Creami
300kcal
Ingredients
Tiramisu protein base
- 1/2 cup low fat cottage cheese
- 1 cup high protein milk
- 1 scoop vanilla protein powder
- 1 tsp instant espresso powder
- 3 tbsp allulose
- 1/2 tsp vanilla extract
- 1 pinch fine salt
Tiramisu mix in
- 3 ladyfingers quickly dipped in espresso
- 2 tsp unsweetened cocoa powder for dusting
Method
- Blend the cottage cheese, high protein milk, protein powder, instant espresso, allulose, vanilla, and salt for 30 to 45 seconds until completely smooth with no curds.
- Pour into a Ninja Creami pint, tap to release bubbles, and freeze flat for 24 hours.
- Brew a little strong espresso, let it cool, and dip the ladyfingers quickly before breaking into pieces.
- Run the Lite Ice Cream program. It will look crumbly. That is normal.
- Add 1 to 2 tablespoons of milk and run the Re-spin program until smooth and scoopable.
- Press a hole in the center, add the espresso dipped ladyfinger pieces, and run the Mix In program once.
- Scoop into a chilled bowl and dust generously with cocoa powder.
Notes
- Storage: up to 2 weeks in the freezer with the lid on.
- Best texture: re-spin straight from frozen, never melt and refreeze.
- Coffee: use instant espresso powder in the base, never brewed coffee.
- Ladyfingers: dip fast and fold in only at the Mix In step.