Minty Frozen Cottage Cheese Bark (Sugar-free)
For those of you that don't live in South Carolina, let me fill you in - we have jumped straight into summer. It's been 85 degrees here all week! So I've made a cold and healthy treat that's great for summer (or April if you are here in SC) - frozen cottage cheese bark! I blended cottage cheese with a bunch of fresh mint from my garden, topped with fresh berries and cacao nibs, and came up with this refreshing frozen snack!
Ingredients (makes 7-8 pieces)
1/4 cup packed fresh mint leaves
3/4 cup cottage cheese (I used Muuna 4%)
1 tbsp coconut oil, melted
4 tbsp erythritol powdered sweetener (see note below for alternatives)
1 - 2 tbsp sugar-free preserves or raspberry puree
1/4 cup berries, halved or sliced
1 tbsp cacao nibs
1 - 2 tbsp sugar-free preserves or raspberry puree (optional)
1. Combine mint, cottage cheese, melted coconut oil and sweetener in a high speed blender. Puree until completely smooth.
2. Lay out a piece of parchment paper on a large baking tray. Spread cottage cheese mixture onto parchment paper in a rectangular layer approximately 1/2 inch thick.
3. If desired, swirl in sugar-free preserves or pureed raspberries. Top with berries and cacao nibs and gently press into cottage cheese mixture.
4. Freeze at least 6 hours before cutting or breaking into pieces. The bark should be eaten immediately after removing from the freezer, as it will start to thaw and soften within 10 minutes! Keep individual pieces stored in the freezer until ready to consume.
Note: This recipe can be made with other sugar substitutes such as Stevia or monkfruit sweetener, but amounts may differ as they all have different levels of sweetness. Additionally, honey could be used in this recipe as a refined-sugar subsitute, but again, quantities will likely differ so sweeten to taste!