Blueberry bombs are the cool, creamy treat your summer needs

Blueberry bombs have one serious flaw—they disappear from plates way too quickly. This dessert pampers the taste buds and sneaks cottage cheese and fruit into the diets of the youngest. Try it, and you won't stop at just one serving.

Prepare blueberry bombs for an afternoon snack; your loved ones will be ecstatic. This simple dessert can impress as if it were crafted by a chef from a top restaurant. All you need to do is mix blueberries with cottage cheese and whipped cream.

Blueberry bombs, besides offering the taste of seasonal fruits, combine creamy and fluffy whipped cream with the delicacy of cottage cheese. They are an ice cream dessert since they are eaten after freezing. The hardest part of making blueberry bombs is waiting for them to be ready to take out of the freezer.

You can prepare blueberry bombs with any additions you like. Instead of blueberries, choose other fruits, such as raspberries or apricots, and use ground nuts for coating. There are many options. Using a silicone mold with semi-spherical indentations is also a good idea. This way, the bombs will have a perfect, smooth shape.

Ingredients:

• 9 oz blueberries,
• 3.5 oz sugar,
• 16 oz cottage cheese,
• 10 fl oz heavy cream,
• 2 tablespoons honey,
• 2 tablespoons ground almonds or shredded coconut.

Preparation:

1. Whip the well-chilled cream stiffly with half of the powdered sugar.
2. Blend the washed and dried blueberries with the other half of the sugar and the cottage cheese.
3. Fold the whipped cream into the blueberry mixture. Gently mix everything.
4. Prepare a silicone mold. Grease each indentation with honey and sprinkle with shredded coconut or ground almonds.
5. Transfer the prepared cream to the mold and cover with plastic wrap. Place the mold in the freezer for a minimum of 5 hours.