Strawberry Pavê Directions:
- Mix almond flour and melted light butter in a bowl until well combined.
- Press the mixture into the bottom of a small baking dish (8x8 inches).
- Combine sliced strawberries, sugar-free maple syrup, and lemon juice in a bowl. Mix well and set aside.
- Blend fat-free cottage cheese, unsweetened almond milk, and powdered peanut butter (if using) until smooth.
- Bloom the gelatin by sprinkling it over the water and letting it sit for 5 minutes.
- Heat the bloomed gelatin in the microwave for 10–15 seconds until melted.
- Stir the melted gelatin into the blended mixture until fully incorporated.
- Spread the strawberry mixture evenly over the almond flour base.
- Pour the cream mixture over the strawberries, ensuring full coverage.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Slice into squares and serve chilled.
WW Points Calculation:
- Almond flour (1 cup): 16 points
- Light butter (2 tablespoons): 6 points
- Fresh strawberries (200g): 0 points
- Sugar-free maple syrup (1/4 cup): 1 point
- Lemon juice (1 tablespoon): 0 points
- Fat-free cottage cheese (1 cup): 0 points
- Unsweetened almond milk (1/2 cup): 0.5 points
- Powdered peanut butter (1 tablespoon): 0.5 points
- Unflavored gelatin (10g): 0 points
- Water (5 tablespoons): 0 points
Total Points: 24
Servings: 8
Per Serving: 3 points
Nutrition Information:
- Calories: ~120
- Fat: ~7g
- Protein: ~6g
- Carbohydrates: ~10g
- Sugar: ~3g
- Sodium: ~50mg
I'm waiting for your comments! Enjoy!
