NUTRITION

SERVINGS

INGREDIENTS

1.5 cup low-fat cottage cheese

1 cup non-fat plain Greek yogurt

1 cup old-fashioned rolled oats

0.5 cup fresh blueberries

0.5 cup fresh raspberries

2 tbsp raw honey

1 tsp vanilla extract

0.25 tsp ground cinnamon

PREPARATION

• 1

  Combine the low-fat cottage cheese, non-fat Greek yogurt, honey, vanilla, and cinnamon in a high-speed blender.

• 2

  Blend on high until the mixture is completely smooth and creamy with no remaining curds.

• 3

  Transfer the blended mixture to a large bowl and fold in the rolled oats until they are thoroughly incorporated.

• 4

  Line a muffin tin with 12 silicone liners and divide the mixture evenly among them, filling each about three-quarters full.

• 5

  Press the fresh blueberries and raspberries into the top of each oat cup.

• 6

  Place the muffin tin in the freezer for at least three hours until the cups are completely firm and set.

• 7

  Remove the cups from the freezer and let them sit at room temperature for five minutes before serving to achieve a refreshing, creamy texture.