Cottage Cheese Butter Cream

Cottage cheese, Sour cream, Butter, Allulose, Vanilla, Egg

Chill in the refrigerator: 2 h. Mix: 5 min. Blend with a blender: 5 min. To boil: 5 min. Mix: 2 h. Heat on the stove: 5 min. Cool down: 5 min. Whisk with a mixer: 5 min.

For 6 servings: cottage cheese (400 g), egg (50 g), sour cream (50 g), butter (50 g), allulose (30 g), vanilla (2 g).

Combine the egg with allulose and warm it over low heat, whisking constantly. Do not let the mixture boil; it should thicken slightly.

Remove from the heat, add the softened butter and stir until smooth. Cool the mixture to room temperature.

Blend the cottage cheese with sour cream and vanilla. Combine with the egg mixture, transfer to a container and refrigerate for 2 hours.