A Summer Dessert in a Glass with White Chocolate Made from 5 Ingredients

Ingredients

• 1 package of low-fat cottage cheese, about 250 g
• 150–200 g frozen mango
• 70–80 g white chocolate
• 8–10 sponge cake cookies
• pistachios for sprinkling or shredded coconut
• or 1–2 tablespoons of milk or yogurt to make the cream smoother

Optional extras:

• dried fruit
• coconut chips
• chocolate chips

Method

1. Let the frozen mango thaw for a few minutes, then blend it into a smooth purée. If it's too thick, you can add a tablespoon of water or milk.
2. Melt the white chocolate in a double boiler or carefully in the microwave. Let it cool for a moment so that it isn't hot but is still liquid.
3. Put the cottage cheese and blended mango into a bowl. Mix until smooth. Then gradually pour in the melted white chocolate, stirring immediately. Tip:The chocolate shouldn’t be too hot, and the cream shouldn’t be completely ice-cold either. Otherwise, the chocolate may curdle quickly and form small lumps. It’s best to first stir a spoonful of the cream cheese mixture into the chocolate, mix well, and only then combine everything together.
4. Crumble or break up the ladyfingers into the glasses. Layer the cream cheese and mango mixture on top. Depending on the size of the glasses, feel free to add another layer of ladyfingers and cream.
5. Finally, sprinkle with chopped pistachios or coconut. Let it chill in the refrigerator for at least 30 minutes so the flavors can blend and the ladyfingers soften slightly.
6. If you want a creamier texture and larger portions, you can use500 g of cottage cheeseand add a little more mango and chocolate. For a sweeter version, you can add a teaspoon of honey or chicory syrup, but the white chocolate usually sweetens the dessert enough.