4-Ingredient Strawberry-Ginger “Ice Cream”

Prep: 10 minutes plus freezing and standing • Serves: 6

1.In food processor, purée cottage cheese, strawberries and honey until smooth; transfer to medium bowl. Fold in ginger; cover and freeze at least 4 hours or until frozen to soft serve consistency. Makes about 3 cups.

2.Let “ice cream” stand at room temperature 5 minutes before serving; serve garnished with ginger, if desired.

Approximate nutritional values per serving (1/2 cup):
261 Calories, 2g Fat (1g Saturated), 14mg Cholesterol,
225mg Sodium, 56g Carbohydrates, 2g Fiber, 7g Protein

Chef Tip:
Stirring “ice cream” occasionally during the freezing process helps reduce ice crystals and achieve a smoother texture.