Dessert | cottage cheese sorbet cups
cottage cheese sorbet cups
- 1 (5.3-ounce) cup 2% or full-fat cottage cheese (such as the Good Culture cups); or measure out a heaping 1/2 cup
- 1 cup frozen fruit blend of choice (I love a berry-cherry one)
- drizzle of honey (optional)
- 1/2 ounce bittersweet chocolate, chopped (or ~2 tablespoons dark chocolate chips)
- 1 teaspoon refined coconut oil
Combine the cottage cheese and frozen fruit in a mini food processor or high-speed personal blender. Process/blend until smooth, scraping down the bottom and sides as needed. It may look dry at first, but it will eventually come together. You can add a splash of milk or juice to help it along if needed, but the idea is to keep it very thick. If you want it sweeter, add a drizzle of honey.
Return to the now-empty cottage cheese cup (or small bowl) and smooth the top. You’ll have some leftover, you can either eat as a snack while you wait for the sorbet to freeze (what I do) or make a smaller second serving.
Combine the chocolate and oil in a small microwave-safe bowl. Microwave until melted, stirring every 30 seconds. Working quickly, use a spoon to spread the chocolate over the top of the sorbet (it will begin to freeze immediately).
Freeze until the chocolate is completely set, at least 10 minutes and up to 1 hour. (Any longer, and the fruit mixture will become too icy… you want it creamy like sorbet!) I'd say 20 minutes is the sweet spot.
Crack the chocolate shell and dig in!
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