Ingredients:

  • 16 oz full-fat small curd cottage cheese
  • 2 tbsp low-fat cream cheese
  • 2 tbsp honey
  • 1 tsp pure vanilla bean paste
  • 1/2 tsp lemon zest
  • 1.5 cups mixed fresh berries (strawberries, raspberries, blackberries)
  • 1 tsp granulated sugar
  • 1 tsp fresh lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss berries with sugar and lemon juice directly in your baking dish.
  3. Roast berries for 20 minutes until they burst and release a thick, ruby syrup.
  4. Place cottage cheese, cream cheese, honey, and vanilla in the blender.
  5. Whisk on high for 60-90 seconds until the mixture is completely smooth and glossy.
  6. Fold in the lemon zest by hand.
  7. Chill the whipped base for 10 minutes while the berries finish roasting.
  8. Divide the cream into two bowls.
  9. Spoon the warm berries and syrup over the top.
  10. Serve immediately while the temperature contrast is at its peak.