May, June, and July is berry season in the south, when strawberries, raspberries, mulberries, blackberries, and blueberries usually all ready to pick. Of course, you can add these fresh berries to traditional ice cream mixtures. However, “ice cream” made with fresh berries, cottage cheese, vanilla, and a little honey freezes well in small batches right in your refrigerator freezer. This gives you a low calorie, high protein dessert or snack just bursting with many, many phytonutrients, calcium, phosphorus, selenium, vitamin C, and dietary fiber. Plus, it is so cold and refreshing on a hot and humid day!
For more health information on raspberries, click here.
Raspberry Cottage Cheese Ice Cream
Makes 4 servings
Ingredients:
2 cups whole milk (4 % milkfat) cottage cheese
1 1/2 cup fresh raspberries (more for topping)
1 to 3 Tablespoons honey (to your taste)
½ teaspoon pure vanilla extract
2 to 3 graham cracker squares, crumbled (optional)
Instructions:
- In a food processor or blender, add cottage cheese, honey, and vanilla. Blend until smooth and creamy.
- You may blend in the raspberries, or mix them in whole.
- Pour into a 9 x 5 inch loaf pan and sprinkle extra raspberries and graham cracker crumbles if you wish. Cover with plastic wrap and freeze for about 4 hours. Do not over freeze or it will become icy.
- Remove from the freezer and let it sit for about 5 to 10 minutes or until you can scoop it easily.
- Cottage cheese ice cream is best eaten the day it is made. Leftovers can be stored in an airtight container in the freezer for about a week. Cover the surface with plastic wrap before sealing to prevent ice crystals from forming.
Adapted from www.feelgoodfoodie.net
