Ingredients
Scale
- 2 cups low-fat cottage cheese
- 2 tablespoons maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed espresso or very dark coffee, cooled
- 6–8 ladyfinger cookies (Savoiardi) or 2 plain rice cakes for a gluten-free/lower-carb option
- 1 tablespoon unsweetened cocoa powder for dusting
- Optional: 1 scoop of vanilla protein powder for extra protein
Instructions
- Place the cottage cheese, maple syrup, and vanilla extract into a high-speed blender or food processor. If you are using protein powder, add it now. Blend on high until the mixture is completely smooth and creamy. There should be no visible curds left. Stop and scrape down the sides as needed to ensure a uniform, silky texture that resembles whipped mascarpone.
- Pour your cooled espresso or strong coffee into a shallow bowl. If you prefer a sweeter soak, you can stir in a drop of liquid stevia or a teaspoon of sugar. Prepare your serving glasses or a small airtight container. Having everything ready before you start dipping ensures the ladyfingers don’t get too soggy.
- Quickly dip a ladyfinger (or a piece of rice cake) into the coffee soak. Do not let it sit; a half-second dip on each side is enough. Place a layer of the soaked cookies at the bottom of your dish. Spread half of the blended cottage cheese mixture over the cookies. Repeat with another layer of soaked cookies and finish with the remaining cream on top.
- Cover the dish and place it in the refrigerator for at least 2 hours, though overnight is best. This allows the flavors to meld and the ladyfingers to soften to the perfect cake-like consistency. Right before serving, use a fine-mesh sieve to dust a generous layer of cocoa powder over the top.
- Cook Time: 15 minutes