0:09
- 8oz cottage cheese - 1/4 cup nonfat plain greek yogurt - 2 tablespoons maple syrup - 1 large egg - 4 drops food grade lemon essential oil- I use one from @doterra - top with raspberries, greek yogurt, and maple syrup Add all ingredients into a blender (leaving out the raspberries and toppings) and blend until smooth. Pour the batter, dividing evenly between 2 ramekins. Bake at 350F for about 15 minutes or until just firm in the center. Remove from the oven and chill in the fridge until cool. Top with a scoop of greek yogurt and more maple syrup before serving. Enjoy!
0:21
Cottage Cheese Ice Cream
Ingredients • 1/2 cup full fat cottage cheese (good quality!) • 1 frozen banana • 1/2 cup frozen strawberries • 2 tablespoons honey or to taste DIRECTIONS: • Place cottage cheese, banana, half of the frozen strawberries, and honey in your blender bowl. Start the blender, pause to mix, then blend again. Add additional frozen strawberries to achieve a desired thick and creamy consistency.
Zesty Lemon and Poppy Seed Breakfast Scones
Start your morning with a burst of sunshine by indulging in these zesty lemon and poppy seed breakfast scones. Perfectly balanced with a tangy citrus flavor and a delightful crunch from the poppy seeds, these scones are a refreshing twist on a classic treat. Ideal for pairing with your favorite tea or coffee, they make for a delightful breakfast or a mid-morning snack. Easy to make and even easier to enjoy, these scones are sure to brighten up your day.