Whole milk ricotta ¼ cup (60g)
Olive oil (or MCT oil) 1 tbsp
Whey isolate (unflavored) ½ scoop (~12g protein)
Frozen spinach (thawed, squeezed) 2 tbsp
Parmesan cheese (optional) 1 tbsp
Lemon juice 1 tsp
ENOF organic veggie powder ½ to 1 tsp (1–2 servings)
Garlic powder, thyme, salt To taste
🥣 Instructions
Blend all ingredients until very smooth.
Pour into small ramekins, silicone molds, or freezer-safe jars.
Freeze at least 2 hours.
To eat: Thaw slightly for 5–10 minutes, then eat cold with a spoon.