If you’re looking for a low sugar dessert that is simple and flavorful, these Blackberry Cottage Cheese Dessert Cups are a perfect choice. This no bake blackberry dessert combines creamy cottage cheese with naturally sweet frozen Oregon Blackberries and a wholesome almond-date crust. The result is a refreshing, lightly sweet treat that’s both nourishing and delicious!
Recipe created by Mary Ellen Phipps from milkandhoneynutrition.com
¼ cup raw almonds
4-5 large dates, pitted
1 tablespoon shredded coconut
¼ teaspoon vanilla extract
Pinch sea salt
1 cup frozen blackberries
½ cup cottage cheese
¼ cup plain Greek yogurt
½ tablespoon maple syrup
¼ teaspoon vanilla extract
½ cup frozen black berries, thawed
¼ cup plain greek yogurt
Fresh mint (optional)
Step 1
Line a muffin tin with liners (Mary Ellen prefers the silicone kind), or use small 4oz glass jars.
Step 2
To your food processor, add all of the crust ingredients: almonds, dates, coconut, almond extract, and salt.
Step 3
Pulse this until the mixture resembles large grains of sand and is slightly sticky, about 30 seconds.
Step 4
With a tablespoon measure, measure 1 ½ loose tablespoon of crust into each muffin cup until you run out. Use the dome side of the tbsp measure to firmly press the crust down into the bottom of the cups. Place the crusts in the freezer while you prep the filling.
Step 5
Next, add the filling ingredients to a blender or food processor (frozen blackberries, cottage cheese, Greek yogurt, maple syrup, and vanilla extract). Blend or process until there are no cottage cheese lumps and the mixture is smooth. NOTE: This may take a few minutes, but it will get there!
Step 6
Measure 2 tablespoons of the filling on top of each crust.
Step 7
Set the pan in the freezer for about 30 minutes so it can firm up.
Step 8
Once the top layer has firmed up some, remove the cups from the freezer and layer on top the thawed frozen blackberries and plain Greek yogurt. Garnish with some fresh mint before serving, if desired.
Step 9
These cups will keep for 7 days in the fridge or up to 30 days in the freezer. Enjoy!
Nutrition facts for this recipe are available on milkandhoneynutrition.com