Ingredients
Scale
- 16 oz Low-fat or Full-fat Cottage Cheese
- 2 tbsp Maple Syrup or Honey
- 1 tsp Vanilla Extract
- 1 scoop Vanilla Protein Powder (optional, for extra protein)
- 1 tbsp Ground Cinnamon
- 2 tbsp Almond Butter or Cashew Butter
- 1/4 cup Crushed Graham Crackers or Low-carb Cinnamon Cereal
- 1 tbsp Stevia or Coconut Sugar (for the cinnamon swirl)
Instructions
- Empty the entire container of cottage cheese into a high-speed blender or food processor. Add the maple syrup, vanilla extract, and protein powder if you are using it. Blend on high until the mixture is completely smooth and no lumps remain. The consistency should look like thick pancake batter.
- In a small microwave-safe bowl, mix the nut butter, ground cinnamon, and your choice of sweetener (Stevia or coconut sugar). Heat it for 15-20 seconds until it reaches a pourable consistency. Stir it well to ensure the cinnamon is evenly distributed throughout the nut butter.
- Pour the smooth cottage cheese mixture back into its original container or a freezer-safe dish. Drizzle the cinnamon nut butter mixture over the top. Use a knife or a toothpick to gently swirl the cinnamon mixture into the base. Fold in the crushed graham crackers or cinnamon cereal to add a bit of “dough” texture.
- Cover the container tightly with a lid or plastic wrap. Place it in the freezer for 3 to 4 hours. Every hour, give it a quick stir to prevent ice crystals from forming. Once it reaches a soft-serve consistency, scoop it into bowls and enjoy immediately. If it freezes solid, let it thaw on the counter for 15 minutes before scooping.
- Cook Time: 4 hours 10 minutes