Cottage Cheese Ice-cream

Strawberry Cheesecake Ice-cream Bowl:

To decorate:

 

Peanut Butter & Dark Chocolate Ice-cream Sticks:

Strawberry Cheesecake Ice-cream for scooping:
In a blender, mix together the cottage cheese, xylitol, half of the strawberries and vanilla essence until smooth.

In a small dish, add half the cottage cheese mixture and layer the remaining chopped strawberries. Add the last of the cottage cheese mixture and decorate with strawberries and biscuit crumbs. Place in the freezer to firm up. 

Once frozen, remove from the freezer and allow it to stand at room temperature for 5 - 10 minutes before serving.

Peanut Butter & Dark Chocolate Ice-cream sticks:
In a bowl, beat together the cottage cheese and xylitol until smooth and free of crystals. Add the peanut butter and vanilla essence, and mix together.

Lightly spray your ice-cream moulds with non-stick spray. Spoon the ice-cream into the moulds and tap gently on the surface to release any air bubbles. Top up with more mixture, if necessary. Insert ice-cream sticks and freeze until firm.

Remove the ice-cream from the moulds and dip into melted chocolate or simply drizzle over the chocolate. Allow excess chocolate to drip off, then place them on a baking sheet and return to the freezer until ready to serve.

HINTS & TIPS:

Use Low Fat Smooth Plain Cottage Cheese for a low-cal option.