Description
Servings: 4 small cups
Preparation: Approximately 15 minutes
Chilling: At least 1 hour
Total: Approximately 1 hour 15 minutes, plus optional pecan cooling
Cooking: None unless toasting nuts
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup thick plain nonfat or 2% Greek yogurt
- 2 ounces softened block cream cheese
- 1 teaspoon vanilla extract
- 1–2 tablespoons powdered sugar or sugar-equivalent sweetener, to taste
- ¼ cup thick caramel sauce, divided
- ¼ cup chopped pecans
- Tiny pinch flaky salt, optional
Instructions
- Toast pecans if desired, then cool completely.
- Blend cream cheese with a few spoonfuls of yogurt until smooth.
- Add remaining yogurt, cottage cheese, and vanilla. Blend thoroughly, scraping as needed.
- Blend in 2 tablespoons caramel. Taste before adding sweetener gradually.
- Divide among four cups. Top with the remaining caramel, approximately 1½ teaspoons per cup, and swirl lightly.
- Cover and refrigerate for at least 1 hour.
- Add approximately 1 tablespoon pecans per cup and optional salt just before serving.