Tired of all my avocado-laden posts recently? I’m not!
This mousse is packed its protein, healthy fats, and a plethora of nutrients. Cottage cheese adds calcium, richness, and loads of protein (as well as some beloved fat, though you can use ‘lite’ if you prefer), peanut butter provides protein, fats, fibre, potassium, and antioxidants, and avocado’s lutein, vitamins, fibre, and fats make it simply amazing!
I topped my mousse with Brazil nuts, chia/ pumpkin seeds, goji berries, cinnamon, and rice malt syrup. This would make a lovely and quick breakfast for most, but since I have a huge appetite, I also ate some green kiwi fruit (low-fructose) afterwards.
This recipe can be gluten-free and egg-free.
Preparation time: 5 minutes
Serves 1
Ingredients:
– 1/2 avocado, chilled
– 1 Tablespoon peanut butter
– 1/3 cup cottage cheese (or more, if desired!)
– 2 rounded Tablespoons Greek yoghurt
– 1/2 teaspoon psyllium husks, optional
– 1-2 teaspoons dextrose
– 1/2 teaspoon vanilla essence or pinch ground vanilla bean
Method:
1. Whiz all ingredients in a blender until smooth and creamy. Spoon into a bowl, top at will, and enjoy! 🙂
