7 oz (200g) fresh or frozen raspberries

2 cups (450g) low-fat cottage cheese or cream cheese

1 to 2 tablespoons sugar (to taste)

2 gelatin sheets or ½ teaspoon agar-agar

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Soak the gelatin sheets in cold water for 5 minutes. If using agar-agar, dissolve it in a small amount of water according to package instructions.
Blend the raspberries until smooth. Optionally, strain the puree to remove seeds.
Whisk the cottage cheese (or cream cheese) and sugar until smooth and well combined.
Gently heat the gelatin in a small saucepan until dissolved. Add to the cottage cheese mixture and stir well. Add the raspberry puree and mix until fully combined.
Pour into serving glasses or bowls and refrigerate for at least 2 hours or until set.
Once set, garnish with fresh raspberries or honey, and serve chilled.

Substitute cream cheese for cottage cheese for a richer texture.

Use sugar substitutes like stevia or honey for a sugar-free version.

Layer with other fruits like blueberries or strawberries for added variety.

Add granola or crushed biscuits on top for extra texture.