This frozen “yogurt” (or “ frozen cheese”, whatever you want to call it) is simply perfect. I recommend eating it immediately to get the best texture (see photo above), or freeze it (see photo below). It’s the ideal snack, but also so good that you’ll want to eat it for dessert too.

Servings: 2 to 3

Ingredients

• 1 ½ cup frozen strawberries
• ½ cup plain Greek yogurt
• ½ cup cottage cheese
• 2 teaspoon maple syrup (optional)
• 3 tablespoons to ½ cup plain soy milk (see note)

Instructions

1. In a blender or a food processor, place all ingredients (except the soy milk, see note). Mix until smooth, adding the soy milk gradually.
2. Serve immediately for a creamier texture or freeze until ready to serve.*

Notes:

• I recommend adding the soymilk gradually while blending. The amount of soymilk that you’ll need really depends on your food processor or blender. With my food processor, I only need 3 tablespoons. But if you are using a blender (which is usually less powerful), you might need ½ cup soymilk.
• If you freeze it, you’ll be able to make a nice scoop, but it’s going to be thicker and less creamy.