RecipesDessert
Dessert
Cottage Cheese Cookie Dough, Birthday Cake
The funfetti version, cottage cheese blended into a clean vanilla base with a whisper of almond extract for that boxed-cake-mix note. Rainbow sprinkles fold through at the end so they hold their colour, a spoon-straight-from-the-bowl dough with no egg to worry about.
- Serves
- 3
- Prep
- 10min
- Cook
- 0min
- Total
- 10min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 269kcal
- Protein
- 23.1g
- Carbs
- 36.1g
- Fat
- 3.6g
- Fibre
- 1.4g
01
Ingredients
For 3 servings · MetricUS
- 300gcottage cheesemost of a 300g tub
- 60goat flouror oats blended fine
- 1 scoopvanilla protein powderabout 30g
- 2 tbspmaple syrupor honey
- 1 tspvanilla extract
- ¼ tspalmond extractthe birthday-cake note
- 2 tbsprainbow sprinkles
- pinch of saltto taste
- 10 ozcottage cheesemost of a tub
- ½ cupoat flouror oats blended fine
- 1 scoopvanilla protein powderabout 1 oz
- 2 tbspmaple syrupor honey
- 1 tspvanilla extract
- ¼ tspalmond extractthe birthday-cake note
- 2 tbsprainbow sprinkles
- pinch of saltto taste
02
Method
Blend the base.
Tip the cottage cheese into a blender or a tall jug for a stick blender and blend for 30 to 60 seconds until fully smooth with no curds left. Smooth is what makes it dough, so keep going.
Add the maple syrup, vanilla, almond extract and salt and blend again to combine. Go easy on the almond extract, a quarter teaspoon is enough to read as birthday cake.
Form the dough.
Scrape into a bowl, add the oat flour and protein powder and stir to a thick, scoopable dough. If it feels loose, add another tablespoon of oat flour and rest it for a minute.
Fold through the sprinkles at the very end so they keep their colour rather than bleeding into the dough.
Serving.
Divide into three bowls.
Eat straight away, or chill for 20 minutes for a firmer set.