Cottage Cheese Ice Cream

INGREDIENTS

• 1 cup of 2% cottage Cheese
• 4 Tbsp. of PB2 (mixed with 2 Tbsp. of water)
• 1 cup of strawberries, diced (or berry of choice)
• 2 tsp of Stevia (or sweetener of choice)
• Toppings (optional)
  •  Tbsp. flax meal
  • 1 Tbsp. pumpkin seeds
  • 1 Tbsp. chia seeds
  • 1 Tbsp. chopped nuts
  • 1 serving Lily’s chocolate chips

Toppings Add per Serving – 

1 Tbsp Flax meal | 35 calories | Carbs. 2g | Fat 2g | Protein 1.5g

1 Tbsp. pumpkin seeds | 56 calories | Carbs. 1 g | Fat 5g | Protein 3g

1 Tbsp, chia seeds | | 70 calories | Carbs. 6g | Fat 4g | Protein 3g

1 Tbsp. chopped nuts | 50 calories | Carbs. 1g | Fat 5g | Protein 1g

14 grams of Lily’s chocolate chips | Calories 60 | Carbs. 8g | Fat 4g | Protein 1g

DIRECTIONS

1. Make the PB2 into peanut butter by adding 2 Tbsp of water to 4 Tbsp. of PB2. Stir until smooth.
2. Add cottage cheese, strawberries, sweetener and PB2 to a food processor or high-powered blender and pulse/process until smooth and creamy.
3. Remove from blender and put into two freezer approved container. Stir in 1 Tbsp. of the topping you choose. For Lily’s chocolate chips, weigh 14 grams.
4. Place in freezer for 3 or more hours to harden.

NUTRITION 

Serves 2 (nutrition is w/o toppings)

Calories 174 | Carbohydrates 13g | Fiber 5.5g | Fats 4g | Protein 22g | NET CARBS. 7.5g