It’s hard to believe that this dessert is gluten free, better for diabetics, lacto vegetarian AND wheat free.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Macadamia, chocolate and vanilla pots
- 1 x 250g tub plain, smooth, fat-free cottage cheese
- 165g macadamia nut butter
- 10ml (2 tsp) vanilla essence
- 50g xylitol
- 50g cocoa powder
- small pinch salt
- mixed frozen berries, to serve
Place all of the ingredients, except the frozen berries, in a blender and blitz until smooth, about 3 minutes. Divide the mixture among 4 ramekins or small bowls, cover each with cling film and refrigerate, at least 1 hour, but up to 3 days.
To serve, top the pots with slightly defrosted mixed berries and enjoy.