American Maple Pecan Frozen Cottage Cheese Bites

Instructions

1. 1

   Roughly chop the pre-toasted pecans and set aside. (Untoasted pecans: dry-skillet over medium heat 4-5 minutes until fragrant, then cool and chop.)

2. 2

   Blend the base: tip the cottage cheese, 30g of the maple syrup, vanilla extract, and 1/4 tsp of the cinnamon into a high-speed blender or food processor. Blend on high for 60 to 90 seconds, scraping the sides once, until the mixture is completely smooth and ivory — no visible curds. This is the make-or-break step; any curd you leave will freeze into grit. If the cottage cheese tub had visible whey on top, pour it off first — extra water makes the discs icy.

3. 3

   Line a small tray with parchment paper. Spoon the smooth cottage-cheese base into a 12-cavity silicone mini-muffin or chocolate mold (each cavity ~3-4cm wide), filling each to the brim — you should fill about 12 discs. (No mold? Pipe 12 even rounds onto the parchment-lined tray.)