Creamy Chocolate Cottage Cheese Fudgesicles
If you’re searching for the perfect summer treat that’s both rich and secretly healthy, these Creamy Chocolate Cottage Cheese Fudgesicles are for you! These popsicles are velvety smooth, chocolatey, and packed with protein.
Servings: 6 fudgesicles
Calories: 202kcal
Equipment
- Popsicle molds (See Tip 1)
- Food Processor with steel blade (See Tip 2)
Ingredients
- 2 cups (16 ounces, 454 grams) 4% cottage cheese (See Tip 3)
- 6 Tablespoons (1.125 ounces 32 grams), Dutch process unsweetened cocoa (See Tip 4)
- ¼ teaspoon Kosher salt
- ¼ cup (2 ounces, 57 grams) heavy cream (See Tip 5)
- 1 teaspoon vanilla extract
- ½ cup (6 ounces, 170 grams) honey
Instructions
- Add all ingredients to the bowl of a food processor with a steel blade. Secure the top and pulse ten times to incorporate the ingredients. Use a silicone spatula to scrape down the sides. Process for an additional 20 to 30 seconds or until silky, creamy smooth.
- Transfer mixture to a piping bag or Ziploc bag. Snip off the end or corner and pipe mixture into the popsicle molds, making sure not to overfill.
- Take each filled mold and tap it on the countertop to help eliminate any air bubbles. Insert the popsicle sticks.
- Freeze for at least four hours.
- To remove the fudgesicles, dip the molds, straight from the freezer in hot water for 30 seconds. (See Tip 6)
- Yield: 6 Chocolate Cottage Cheese Fudgesicles.
Video
Notes
- My popsicle molds hold three ounces each of the mixture and produce six fudgesicles. Different popsicle molds will likely have different capacities. Measure the capacity of your popsicle molds.
- You can also use a blender for this recipe, but due to the consistency of the mixture, a food processor is preferable.
- I prefer to use 4% cottage cheese because of its rich, creamy texture. You could also use 2% cottage cheese or low-fat cottage cheese. The fudgesicles, however, will not be quite as creamy, and could be a bit icy with the low-fat cottage cheese.
- I've tried both regular and Dutch-processed cocoa in this recipe, and I prefer the Dutch-processed because of its deeper, milder taste. However, regular unsweetened cocoa will also work.
- The heavy cream helps thin the mixture, making it more manageable. You can also use half-and-half or whole milk.
- Don't try to unmold the fudgesicles by leaving the molds out of the freezer. You'll end up with a mess on your hands. Use the hot water method for best results.
Nutrition
Calories: 202kcal | Carbohydrates: 29g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 322mg | Potassium: 174mg | Fiber: 2g | Sugar: 26g | Vitamin A: 244IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 1mg
