Pistachio Cottage Cheese Nice Cream

SERVES: 2

Prep time: 5 minutes

Cook time: 0 minutes

Total time: 20 minutes

INGREDIENTS

• 1 Cup Fat-free cottage cheese 
• 1/3 Cup Pistachios, shelled 
• 2 Tbsp. Pistachios, chopped 
• 2 Tsp. Honey 
• ½ Tsp. Pure vanilla extract 
• ¼ Tsp. Almond extract 

INSTRUCTIONS

1. In a blender add the pistachios, honey and extracts.  Blend until smooth.  Scrape down the sides if necessary and continue blending.   
2. Add the cottage cheese and continue blending until smooth. 
3. Add to an ice cream machine and process until done (follow the instructions on your ice cream maker).  Add the chopped pistachios during the last minute of blending.   
4. Serve immediately for a soft-serve consistency.  
5. If freezing, pour the mixture into an airtight container with a cover or a loaf pan. And stir in the chopped pistachios.  Freeze for no more than 2 hours.   
6. Scoop and serve.  Sprinkle with additional chopped pistachios and a drizzle of honey if you want to garnish your treat. 

NOTES: The lack of fat in cottage cheese does not produce a good frozen product.  It freezes too hard.  Therefore, plan on eating within 2 hours if freezing for the perfect texture.  I prefer eating it right from the ice cream machine for absolute perfect consistency.  

This recipe was developed by Diane at MyCuratedTastes.com

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