Usuba
Pineapple Cottage Cheese Ice Cream
Light protein ice cream with fresh pineapple. Made from low-fat cottage cheese and kefir with a minimum number of ingredients. Perfect for healthy eating.
- Total
- 30 min
- Standard serving
- 481 g
Ingredients
Total 4
Instructions
- 1
Step 1
Take the cottage cheese out of the refrigerator. Any type will work — granular dry or creamy.
- 2
Step 2
If the cottage cheese is grainy, press it through a fine sieve. This will make the consistency smooth and uniform. Paste-like cottage cheese can be used immediately.
- 3
Step 3
Take frozen pineapple or any other fruit of your choice. Remove from the freezer and let it thaw a little to make it easier to cut.
- 4
Step 4
While the pineapple is thawing, add kefir to the cottage cheese and stir until you get a homogeneous smooth mass.
- 5
Step 5
Add sugar substitute tablets. Dissolve them in the cottage cheese mixture, stirring well.
- 6
Step 6
Cut the pineapple into pieces. The fruit should be soft enough to slice, but not completely thawed.
- 7
Step 7
Mix the pineapple with the cottage cheese mass. Transfer the mixture to a plastic container and spread it along the walls in a thin layer — this way the ice cream will freeze faster.
- 8
Step 8
Put in the freezer for 15 minutes. The ice cream is ready when it reaches the desired consistency.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
