Tuesday, March 24, 2015
Sunday, March 8, 2015
1/2 cup organic raspberries
1/4 coconut milk
1/8 cup lemon juice
1 Tbs. Lemon zest
1/2 cup cottage cheese
1/4 cup fresh organic raspberries
Pour the raspberries in a cup and place in the freezer to freeze.
In a bowl mix together the coconut milk, zest, and lemon juice.
Using an ice-cube tray, pour the coconut milk mixture in the cubes and freeze.
Also, place the cottage cheese in the cubes of the tray and freeze.
Using the Dessert Bullet let the cubes thaw out for 2-3 minutes then add the coconut cubes, frozen raspberries, and cottage cheese cubes alternating the pieces in the chute.
Turn on and press down.
Catch the ice-cream in a bowl.
Run through the bullet one more time to reassure the ice-cream is a smooth creamy consistency.
Place the ice-cream in a bowl.
Then using a NutriBullet blend up 1/4 cup of fresh raspberries.
If you are not a fan of the seeds you can strain the raspberries seeds or top with the raspberries puree right on top of your ice-cream for garnish.