Cottage Cheese as Dessert

With Shavuos coming up, now is the perfect time to experiment with this low-lactose, high-protein ingredient. This recipe is so versatile! Keep it basic for a delicious breakfast “yogurt,” add some crunch for a snack, or enhance the sweetness for a dessert. Try all three ways and see what keeps your taste buds dancing!

Cottage Cheese Chocolate Mousse

SERVES 6

• 1 10-oz (280-g) container cottage cheese
• ⅔ cup cocoa powder
• ½ cup sweetener of choice

Chocolate Ganache

• 2 oz (55 g) dark chocolate
• ⅛ tsp coconut oil
• 2–4 Tbsp almond milk, unsweetened (or any milk or cream)
• hazelnuts, crushed (optional)

Mix all mousse ingredients in a high-speed blender or food processor for about 1 minute until fully combined and smooth. Pour into 4-oz (110-g) mason jars, leaving ¹⁄₄–1 inch
(1–2¹⁄₂ cm) on top. Chill for at least 2 hours for best taste and consistency.

If making the ganache, heat all ingredients over medium heat while whisking continuously. Pour some ganache over the top of the chilled mousses. Chill for at least 2 more hours. Sprinkle the crushed hazelnuts on top, if desired.

If desired, fully freeze these mousses for a delicious sorbet!