| 150 g | low-fat cottage cheese |
| 200 ml | almond milk |
| 80 g | strawberries |
| 1 tbsp | erythritol |
| ½ tsp | vanilla |
| 1 | wholegrain biscuit |
- Blend the cottage cheese, milk, strawberries, erythritol and vanilla until smooth.
- Pour into the pint up to the MAX line and freeze for 24 hours on a flat surface.
- Run the LITE ICE CREAM program. If it's crumbly, add 1 tbsp milk and select RE-SPIN.
- Make a well, add the crushed biscuit and select MIX-IN.
a recipe page
Exact amounts, the CREAMi program, macros per pint + a tip