Q1: Can you actually taste the cottage cheese in these popsicles?

No, not at all! That is the absolute magic of using a high-speed blender. The blender completely purées the cottage cheese curds, so the final frozen pops have a perfectly smooth, creamy, and uniform texture with no hint of a "cheesy" flavor or curd-like texture. It just tastes like a rich and creamy chocolate-banana treat.

Q2: What kind of protein powder should I use for this recipe?

The best protein powder to use is one that you already know you love the taste of, as its flavor will come through in the final product. A high-quality chocolate or vanilla-flavored whey, casein, or a plant-based blend will all work wonderfully in this recipe. A casein blend or a whey-casein mix will often result in an even creamier, more ice-cream-like texture.

Q3: My popsicles are a little icy, not super creamy. What did I do wrong?

An icy texture is usually caused by a high water content. The two most important secrets to a creamy result are using a full-fat (whole milk) cottage cheese , which has a lower water content and a higher fat content, and using a frozen banana , which makes the base thicker and creamier from the start. A high-speed blender also helps to create a smoother emulsion, which can result in a less icy final product.

Q4: Do I have to use a banana?

The frozen banana is key to the sweet flavor and the creamy, non-icy texture of these pops. If you cannot have bananas, you could try substituting it with about 1/2 cup of a different creamy, high-pectin fruit purée , like mango purée or even avocado, though this will change the final flavor.

Q5: Can I make this recipe dairy-free and vegan?

To make this specific recipe vegan would require substituting the two main ingredients. You could try using a high-protein, thick, dairy-free yogurt (like a Greek-style coconut or soy yogurt) in place of the cottage cheese, a plant-based protein powder , and your favorite dairy-free milk.

The Best Creamy & Easy Chocolate Banana Protein Pops

A simple and healthy recipe for high-protein chocolate banana popsicles. This no-cook treat is made by blending cottage cheese with maple syrup, a whole banana, cacao powder, and a scoop of protein powder until smooth and creamy. The liquid mixture is then poured into popsicle molds and frozen overnight, creating a guilt-free, fudgsicle-like dessert or snack.

Author: Evelyn
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 8 hours 5 minutes (includes freezing time)
Yield: 4-6 popsicles 1x
Category: Dessert
Method: Blending, Freezing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 ¼ Cups Cottage Cheese
2 Tablespoons Maple Syrup
1 Banana
1 Tablespoon Cacao Powder
1 Scoop Protein Powder (chocolate or vanilla recommended)

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Instructions

Combine the cottage cheese, maple syrup, banana, cacao powder, and protein powder in a blender.
Blend until the mixture is completely smooth and creamy.
Pour the mixture evenly into popsicle molds.
Transfer the popsicle molds to the freezer and allow them to freeze overnight, or for at least 6-8 hours, until solid.
To serve, you may need to run the outside of the mold under warm water for a few seconds to release the popsicle.

Notes

Using a blender is the key to achieving a smooth, creamy texture without any cottage cheese curds.
This recipe is a great way to add a boost of protein to a sweet treat.
Ensure the pops are frozen solid, preferably overnight, for the best results.

Nutrition

Serving Size: 1 popsicle (1/6 of recipe)
Calories: 120-160
Sugar: 12-16 g
Sodium: 200-300 mg
Fat: 2-4 g
Saturated Fat: 1-2 g
Trans Fat: 0 g
Carbohydrates: 13-18 g
Fiber: 1-2 g
Protein: 12-15 g
Cholesterol: 10-20 mg

Find it online: https://cookupjoy.com/chocolate-banana-protein-pops/