PB&J frozen cottage cheese bark
15 min · 9 g protein · 91 cals / serving
The viral freezer snack in its most-loved flavour: cottage cheese blended silky with peanut butter and vanilla, spread thin and swirled with a quick crushed-raspberry jam, studded with fresh raspberries and salty chopped peanuts, then frozen and snapped into shards. Creamy, tart, nutty and cold, like a peanut butter and jelly ice cream bar.
Ingredients
- 2 cups (one 16 oz tub) cottage cheese (1%)
- 1/4 cup powdered peanut butter
- 1 1/2 tsp honey
- to taste (about 1/4 tsp powder) stevia
- 1 tsp vanilla extract
- a pinch salt
- 1/2 tbsp peanut butter, warmed until runny
- 2 cups raspberries, 1 cup crushed for the jam swirl, 1 cup halved
- 1 tbsp roasted salted peanuts, chopped
Steps
- Blend the cottage cheese, powdered peanut butter, honey, stevia, vanilla and salt for 1–2 minutes until completely smooth and glossy, with no curds left; a blender gives a smoother, less icy bark than a food processor. Taste and add more stevia if you like it sweeter.
- Line a baking tray (about 20 × 30 cm / 8 × 12 inches) with baking paper and spread the mixture about 1 cm (⅜ inch) thick. Crush half the raspberries with a fork into a rough, juicy jam. Drop small spoonfuls of it and of the warm peanut butter over the base and drag a skewer through to swirl. Press in the remaining raspberry halves and scatter the peanuts.
- Freeze flat for at least 3 hours, until solid. Lift it out on the paper, leave it for 5–10 minutes to soften slightly, then break or cut it into shards. Keep the pieces in a freezer bag with baking paper between the layers and take them out 5 minutes before eating.
Good to know
Why does it need to soften?
Cottage cheese is mostly water, so straight from the freezer it is rock-hard and a little icy. Five to ten minutes on the counter turns it creamy and snappable, like a frozen yogurt bar.
Other flavours?
Swap the raspberries for blueberries and lemon zest, use 2 tbsp of your favourite jam for the swirl, or the peanut butter for a tablespoon of cocoa and a few dark chocolate chips for a chocolate-raspberry bark.
Full-fat cottage cheese?
It freezes softer and creamier, with more calories per piece: a score of about 58 instead of 71. Low-fat (1 %) freezes firmest, which is why this version wants its full 10 minutes on the counter; 2 % is a good middle ground.
Alternative
Per
- Calories
- 96
- Protein
- (43%)
- 10 g
- Fat
- (24%)
- 2 g
- Carbohydrates
- (33%)
- 9 g
- of which sugar
- 4 g
- Fiber
- 3 g
- Sodium
- 290 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 729 kcal goes into the pot and 760 g of ingredients comes out as about 760 g of food: 96 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.