Ingredients
- 16 oz Cottage Cheese
- 1/4 cup Cashew Butter save
- 3 Tbsp Pure Maple Syrup
- 1/3 cup Vanilla Protein Powder
- 1 tsp Vanilla Paste Or extract
- 1/8 tsp butter extract
For topping
Homemade Whipped Cream
- 3/4 cup Heavy Whipping Cream
- 1/4 cup Powdered Monkfruit Sweetener – Lakanto Or organic powdered sugar
- 1/4 cup Vanilla Protein Powder
- 1/2 tsp Pure Vanilla Extract
- 1 Tbsp Arrowroot Flour
Instructions
- Blend cottage cheese ingredients, minus chocolate chips, together until smooth, scraping the sides as needed
- Fold in mini dark chocolate chips
- Optionally, fill the bottoms of your storage jars (6oz I find work best) with crushed gluten free graham crackers
- Pour cottage cheese mousse overtop
- Refrigerate at least a few hours, or overnight for optimal thick texture
- Mix sugar cookie dough ingredients together, roll into balls, add to mousse, and enjoy!
Make Whipped Cream
- For whipped topping- chill a mixing bowl, then add in heavy cream, protein powder, powdered sugar, and vanilla. If using powdered sugar substitute add the arrowroot.
- Using a hand or stand mixer mix together until whipped up ~6-7 min
- If using a hand mixer take a break halfway and place bowl in the freezer for a few to chill again
- Once whipped, place in a piping bag (you will have extra)
Notes
Macronutrients are estimated without toppings
Nutrition
Calories: 280kcal | Carbohydrates: 23g | Protein: 20g | Fat: 13g