“Photographing low-fat ice-cream on a brand new location you’ve never shoot at and other forms of torture”, a book by Consuelo Morcillo.
It’s a thing, guys.
I moved to our summerhouse yesterday and it’s been a real nightmare to find a place to take pictures at, hence the odd light in these pics. I’m really sorry that this stuff doesn’t even look like ice-cream. You’ll have to trust me on this one!
Rant over, now let’s get to the great news:
I’M WRITING AN EBOOK
*Bring on the wine, we have to cheer to that. Oh well, I mean, any excuse is a great excuse to have one, riiiiiiiiiiight?*
It’s being a ton of work, but I can honestly say that I’ve never been so excited as I am right now. Aaaaand I hope you guys like the recipes too. I mean, it’s going to be full of typically unhealthy treats make wholesome and good for you, so obviously fries, burgers, pizza, cookies and ice cream all will make an appearance.
Not lying here but I didn’t sleep tonight due to the fact that I couldn’t stop thinking about all that yummy food that I’m going to eat for the next few months.
Whatever – let’s get back to this beauty. I don’t know about you, but the words “cheesecake” and ice-cream” both make my heart sing with joy. Throw “protein” “healthy” and “strawberries” to the mix, shake, and you’ll get one happy girl awkwardly dancing because there’s a pint of healthy strawberry swirl cheesecake waiting for her in the freezer.
I think we have a winner here.
The base is made of cottage cheese for a protein kick, and I put some old cream cheese in there too so it tasted more like cheesecake. It’s sweetened with a tiny bit of raw honey and stevia, so you can get two servings (or even three…. it’s not that it happened here or something…. or maybe it did who knows). Then it’s swirled with fresh strawberry puree and a bit of sweetener if you wish, but it all depends on your taste and/or the ripeness of the fruit your using.
Don’t like strawberries? You can use blueberries, peaches, raspberries, cherries or any other fruit you can think of instead. Time to let your imagination run wild!
I used some chocolate digestive cookies for an extra crunch, but you could easily sub some graham crackers instead or omit that altogether.
Your ice-cream, your rules.
BUT I do recommend you thaw it for quite a long time (one hour or so!) before you eat it. Because of the lack of fat and artificial thickeners, this ice-cream does get a bit icy in the freezer, but it’s all sorted out if you thaw it before you eat it *pinky promise*. Wait some time and you’ll be rewarded – you won’t notice that this stuff is healthier than storebought!
So I shall leave you now. As I said before, I didn’t sleep at night and my bed is calling my name.
Siesta time. Oh, how I love summer!
- 1.5 kg low fat cottage cheese
- 300 grams low fat cream cheese
- 1/3 cup raw honey
- 2 tbsp. lemon juice
- 2 tsp. liquid stevia (not the strong one!)
- 500 grams strawberries
- 2 tbsp. raw honey
- 4 chocolate digestive cookies
- Remember to freeze the bowl of your ice-cream maker the day before you make this!
- Puree cottage cheese and cream cheese in a blender or food processor. Add in lemon juice, honey and stevia and pulse until combined.
- Chill mixture in the fridge for at least 2 hours.
- Puree the strawberries and the honey. I left some chunks because I liked that texture better, but process them to your liking.
- Pour ice cream base into your ice-cream maker and churn until half-frozen.
- Pour mixture in chosen container, add in crushed biscuits and the strawberry puree and swirl with a knife.
- Freeze until you like the texture.
- Remember to thaw it for AT LEAST ONE HOUR before you eat it.
- You can use any other sweetener instead of honey.
- Full fat dairy would also work, but not low fat.
- Do not add the strawberry puree when the ice-cream is being churned or else it will turn pink!
- You can use graham crackers or any other biscuits if you cannot find Digestive cookies!
I hope you guys all have a lovely week! Good luck if you’re still studying for your finals!
Thoughts on the ebook? Any healthified recipe you’d like to see?