Strawberry & Cottage Cream with Pistachios

Ingredients

• 3 oz (80 g) cottage cheese, 2%
• 1 tbsp (12 g) low carb sweetener
• 1 tsp (2 g) lemon zest
• 1 tsp (5 ml) vanilla extract
• 3 oz (80 g) strawberries
• 1/2 oz (15 g) pistachios

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Method

1. Blitz the cottage cheese on its own in a small food processor for 30 seconds, with no liquid added; that is what takes the grain out of it. Then beat in the low carb sweetener, the vanilla extract and the lemon zest. It stays grainy for the first half-minute and looks wrong, so keep going until it turns smooth.
2. Crush half the strawberries with a fork and stir them through. Leave it 5 minutes so the juice runs, then stir again - folded in at once the fruit stays in one pink band.
3. Toast the pistachios in a dry pan for 2 minutes, until they color, and chop them coarse.
4. Slice the rest of the strawberries and lay them over the cream in the glass, cut side up so the juice stays in the fruit. Scatter the pistachios across the top. It keeps two days cold, though the strawberries on top weep by the second. Good after dinner with a black coffee.