Ingredients
Scale
- 1 cup cottage cheese (blended silky smooth)
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp honey or maple syrup
- 1/2 cup fresh blueberries, washed and patted completely dry
Instructions
- Line a muffin tin with 6 silicone liners or use a baking sheet lined with parchment paper.
- Add the cottage cheese, lemon juice, lemon zest, and honey to a blender. Blend on high until the mixture is completely smooth and thick like cheesecake batter.
- Wash your fresh blueberries and pat them completely dry with a paper towel. Do not use frozen berries as they release juice and create icy, watery bites.
- Gently fold the dry blueberries into the lemon cottage cheese mixture.
- Scoop the mixture evenly into your 6 silicone muffin cups or drop them into mounds on your parchment-lined baking sheet.
- Freeze for at least 2 to 3 hours until completely solid. Let them sit on the counter for 5 minutes before eating to soften slightly.
Notes
- Use silicone liners so the frozen bites pop out easily without sticking.
- Always use fresh blueberries, not frozen, to keep the texture creamy and avoid icy patches.
- Pat the blueberries completely dry before folding them in to prevent excess moisture.
- Store the bites in an airtight container in the freezer for up to 2 weeks.
- Swap honey for maple syrup to keep the recipe vegan-friendly.
- Make sure your cottage cheese is fully blended before adding the berries for the smoothest texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack, Dessert
- Method: Freezing
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bite
- Calories: 65
- Sugar: 7g
- Sodium: 115mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 5mg