Sugar-Free Protein Milky with Whipped Cream

• 125 g of cottage cheese

• 90 g of milk

• 10 g of cocoa powder

• 35 grams of erythritol ErythritolA natural, almost zero-calorie sweetener that looks and bakes much like sugar.

• 25 drops of liquid Sucrazit sweetener SucrazitAn Israeli zero-calorie liquid sweetener. Any liquid sweetener works instead.

• 7 g of cornstarch

• 1/8 teaspoon of baking soda

• 40 g of ready-made cream from Rich's Dairy

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1. 1

   Put the cottage cheese, milk, cocoa, erythritol, Sucrazit sweetener, cornstarch and baking soda in a blender, and grind until you get a completely smooth batter without lumps of cottage cheese

2. 2

   Transfer to a small pot and cook over medium-low heat, stirring constantly, until the mixture bubbles and thickens to the texture of a pudding, about 3-4 minutes

3. 3

   Divide into two glasses, cover and refrigerate for at least 3 hours, until the milky is set

4. 4

   Before serving, pour 20 grams of whipped cream on each glass