- Whip cottage cheese and yoghurt with protein powder in a blender until very smooth and airy.
- Meanwhile, heat the cranberries in a saucepan with a splash of water and soften, then add honey to taste. Cook down until you have a syrupy jam.
- Pour half the cottage cheese mixture into a prepared tin and top with a layer of the cranberry jam, then repeat again with the remaining halves. Use a fork to swirl through the mixture.
- Top with crushed digestive biscuits and freeze. Makes roughly 10 helpings.
