Keto Spinach And Cottage Cheese Mold Recipe

About this recipe

A refreshing and creamy no-bake dish featuring spinach, cottage cheese, and a tangy lemon gelatin base. Perfect for a light yet satisfying keto-friendly dinner.

Ingredients

• 395G Heinz Mayonnaise 395g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Longley Farm Cottage Cheese
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• 100G Agar Agar, 100G
• 1 Bunch Baby Spinach - Bunch
• Each Pepper Red- Each
• 200 Ml Minus 8 Vinegar Dehydr8, 200Ml
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Dissolve 1 package of agar agar in 1 cup of hot water until fully dissolved.
2. 2. Stir in 1 1/2 teaspoons of vinegar, 1/2 cup of mayonnaise, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Mix well and refrigerate until slightly thickened.
3. 3. Cook 1 package of chopped spinach in boiling water for 2-3 minutes, then drain thoroughly and allow to cool completely.
4. 4. Once the agar agar mixture has cooled, beat it until fluffy using a whisk or hand mixer.
5. 5. Fold in 1 cup of cottage cheese, 1 teaspoon of finely chopped onion, 1/2 cup of diced celery, and the cooled spinach. Mix until evenly combined.
6. 6. Pour the mixture into a mold or serving dish, smoothing the top. Refrigerate for at least 2 hours or until fully set.
7. 7. Serve chilled as a light and flavorful keto dinner option.