High Protein Strawberry Shortcake Bars
Taking the viral Cottage Cheese Ice Cream a step further and turning it into one of our favortie treats with these High Protein Strawberry Shortcake Bars.
Equipment
- food processor
Ingredients
For the Strawberry Ice Cream:
- 2 cup cottage cheese
- 3/4 cup fresh strawberries
- 1 tbsp honey
- 1 tsp vanilla extract
Shortcake Topping:
- 1 cup freeze dried strawberries
- 2 small graham crackers or one large graham cracker
- 1/2 tbsp coconut oil
- 20 graham cracker squares to make 10 sandwhiches I used gluten free
Let's Make It
- In a food processor add the freeze dried strawberries, 2 small graham crackers + coconut oil. Mix for just a few seconds until it breaks up to a thick/chunky dust. Set that in a bowl to save for later.
- Next, add the cottage cheese, strawberries, honey + vanilla into the food processor (no need to wash it out first). Mix for about 2 minutes or until the mixture is thick and creamy.
- Line a baking tray with parchment paper. Lay down 10 graham crakers, spread about 1/4 cup (maybe a little less) of the filling over each cracker, top with another cracker. Place in the freezer for 90 minutes - 2 hours.
- Once the sandwhiches have harden enough to be able to pick them up without the ice cream falling out of the sides, roll them into the shortcake topping. Place them back in the freezer for another 30 minutes or so before adding into a storage container or bag.
- Thaw out for 5-10 minutes before eating.